Celery Root Soup With Caramelized Apples Food

CELERY ROOT SOUP WITH CARAMELIZED APPLES

Steps:

• In a large, heavy pot over medium-high heat, melt the butter. Add the leeks and sauté until soft, about 4 minutes.
• Add the celery root, stir to coat, and sauté for 2 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the celery root is very tender, 25 to 30 minutes. Remove the pot from the heat and let cool slightly.
• Purée the soup with an immersion blender or, working in batches, purée it in a blender and return the soup to the pot. (You can make the soup up until this point and stash it in the fridge for up to several hours or in the freezer for up to several weeks.) Place the soup over medium heat, add 2 tablespoons of the half-and-half, and bring to a gentle boil. If a thinner soup is desired, add more half-and-half. Season with salt and pepper to taste.
• While the soup is cooling, melt the butter in a large skillet over medium-high heat until it foams. Add the apples and sauté for 4 minutes. Sprinkle with the brown sugar and stir to combine. Cook, stirring occasionally, until the apples are tender and begin to caramelize, about 3 minutes. Remove from the heat.
• Ladle the soup into bowls and garnish each portion with some of the caramelized apples.

CELERIAC (CELERY ROOT) & APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat.
• Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
• Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot.
• Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F
• Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
• DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

A HEALTHY APPLE AND CELERY SOUP

Steps:

• Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
• Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
• Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
• Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
• Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.