Celeriac (Celery Root) & Apple Soup
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄4 cup butter
- 4 cups celery root, peeled, 1/2-inch cubes (from one 1 1/4-pound celery root)
- 3 cups granny smith apples, peeled, cored, cut into 1/2-inch cubes from about 2 medium
- 1 1⁄2 cups onions, chopped (about 1 large)
- 4 cups low sodium chicken broth (or more)
- 1⁄2 cup chives, chopped
- 1⁄2 cup grapeseed oil
- 1 pinch salt
- 3 ounces pancetta, thinly sliced
directions
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>