< 60 Mins
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From 'Around My French Table' by Dorie Greenspan
MAKE IT SHINE!
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celery & leaves
, trimmed and sliced
, McIntosh or 2
, peeled, cut into 1- to 2-inch cubes
, peeled, cut in 1- to 2-inch cubes
, heavy cream or
, for serving
, small cubes
cups stale country bread or 2 cups
, small cubes
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.
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.
Remove bay leaf and what's left of the thyme.
Working in small batches, puree the soup in a blender or food processor, until very smooth.
Reheat if needed and season to taste with salt and pepper.
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.
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.
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