Creamy Celery Root And Apple Soup Food

SUPER EASY CREAMY CELERY AND APPLE SOUP

Steps:

• Toss the onion into a large pan with the olive oil and cook on medium heat for about 5 minutes till translucent but do not brown.
• Add the garlic and cook for one more minute.
• Add the celery, apple, thyme and potato and the stock and seasoning.
• Cover and simmer for 20 minutes.
• Using an immersion blender puree the soup in the pan or carefully transfer to a blender.
• Serve with a spoonful of Greek yogurt or cream and a few pieces of grilled and crumbled bacon or pancetta and a few celery leaves.

CREAMY CELERY ROOT AND APPLE SOUP

Steps:

• Heat oil and butter in a large soup pot over medium heat.
• When the butter is warm and bubbly, add the onions. Cook, stirring frequently, for about 5 minutes or until just translucent. Add the garlic and the salt and stir until the garlic is fragrant.
• Add the celery root, potato and apple to the pot and stir well to incorporate into the onions and garlic.
• Add the vegetable stock. Bring the soup to a boil then reduce and simmer for 25 minutes until the celery root is very tender and is easily pierced with a fork.
• Remove the pot from the heat and blend into a smooth and creamy puree using an emersion blender, food processor or blender. (We don't want any celery root or apple chunks in this soup so give the hand blender or food processor lots of time.)
• Return the soup to the pot, if you had to remove it, and stir in the lemon juice and the honey. Season the soup with additional salt and pepper if needed.
• Serve warm with apple matchsticks and freshly chopped parsley on top.

CELERY ROOT AND APPLE PUREE

Steps:

• Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
• When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in a large, heavy pot over medium heat. Add chopped celery root, apples and onion. Cook until apples and some of the celery root are translucent (not brown), stirring often, about 15 minutes.
• Add 4 cups broth. Cover and bring to a simmer. Reduce heat to medium-low and simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes.
• Remove from heat and 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.
• Puree chives, grapeseed oil, and a pinch of salt in the blender until smooth.
• Divide soup among bowls. Drizzle each bowl with chive oil before serving.

CREAM OF CELERY ROOT SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH

Steps:

• For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
• Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
• To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.

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.

CREAMY CELERY ROOT AND PEARL ONIONS

Steps:

• Place celery root in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 4-6 minutes. Drain; set aside., In a large skillet or Dutch oven, heat butter over medium heat. Add pearl onions, broth, sugar and salt. Cook onions, stirring often, until onions begin to brown, 12-15 minutes. Add celery root and cream; simmer until slightly thickened, 3-5 minutes. Stir in parsley and pepper.