Celery-Celery Soup

From 'Around My French Table' by Dorie Greenspan

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 2  tablespoons unsalted butter
• 3  celery & leaves, trimmed and sliced
• 2  sweet apples, McIntosh or 2  fuji apples, peeled, cut into 1- to 2-inch cubes
•  salt, pepper
• 1  lb celery root, peeled, cut in 1- to 2-inch cubes
• 1  bay leaf
• 1  thyme, sprig
• 6  cups chicken broth
•  creme fraiche, heavy cream or  sour cream, for serving

• ADDITIONS

• Curried Apples

• 2  tart apples, small cubes
• 1  tablespoon unsalted butter
• 1⁄4 teaspoon curry powder

• Curried Croutons

• 2  cups  stale  country bread or 2  cups baguette, small cubes
• 1  tablespoon unsalted butter
• 1⁄4 teaspoon curry powder

Directions

1. Melt butter in a large soup pot over low heat. Toss in the sliced celery, onions and apples, season with salt and pepper, and cook, stirring often, for about 5 minutes or until vegetables are soft.
2. Add the celery root cubes and stir to coat. Add herbs and broth and bring to a boil. Lower heat and simmer 30 minutes, or until the celery root is soft enough to mash with the back of a spoon.
3. Remove bay leaf and what's left of the thyme.
4. Working in small batches, puree the soup in a blender or food processor, until very smooth.
5. Reheat if needed and season to taste with salt and pepper.
6. FOR ADDITIONS:
7. CURRIED APPLES:
8. Melt butter in a large skillet, stir in curry powder.Add apples, saute over medium heat until crisp- tender, about 2 minutes. Spoon in bottom of bowl, before adding soup.
9. CURRIED CROUTONS:
10. Melt butter in large skillet, stir in curry powder. Add cubed bread, stirring and turning, over medium heat, until browned. Season with salt and pepper. Sprinkle on top of soup.