Vegan Celery Root Apple Soup Food

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.

VEGAN CELERY ROOT APPLE SOUP

Steps:

• Melt oil over medium heat, add onions and sauté until tranluscent, about 8 minutes.
• Stir in ginger, sage and turmeric.
• Add celery root, apple, sea salt and water. Bring to a boil and then simmer on low for 20 minutes or until celery root is fork tender.
• Using a handheld blender or a venting high speed blender, process until smooth.
• Scoop into bowls, add a dash of hot sauce and sprinkle of croutons.

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.

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.