Celery Root And Apple Soup
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)1.5 cups
Onion (chopped about 1 large)1 cup
Chives (chopped)1 cup
Grapeseed OilDirections:
1
Melt butter in heavy large pot over medium heat
2
Add celery root, apples, and onion
3
Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes
4
Add 4 cups broth
5
Cover and bring to simmer
6
Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes
7
Remove from heat; cool slightly
8
Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency
9
Return soup to pot
10
Season to taste with salt and pepper
11
DO AHEAD: Can be made 1 day ahead
12
Refrigerate uncovered until cold, then cover and keep refrigerated
13
Puree chives, grapeseed oil, and pinch of salt in blender until smooth
14
Preheat oven to 375°F
15
Arrange pancetta slices in single layer on rimmed baking sheet
16
Roast until pancetta is browned and crispy, about 18 minutes
17
Transfer to paper towels to drain
18
Crumble pancetta
19
DO AHEAD: Chive oil and pancetta can be made 2 hours ahead
20
Let stand at room temperature
21
Rewarm soup over medium heat
22
Divide soup among bowls
23
Sprinkle pancetta crumbles over each serving
24
Drizzle each bowl with chive oil
25
Melt butter in heavy large pot over medium heat
26
Add celery root, apples, and onion
27
Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes
28
Add 4 cups broth
29
Cover and bring to simmer
30
Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes
31
Remove from heat; cool slightly
32
Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency
33
Return soup to pot
34
Season to taste with salt and pepper
35
DO AHEAD: Can be made 1 day ahead
36
Refrigerate uncovered until cold, then cover and keep refrigerated
37
Puree chives, grapeseed oil, and pinch of salt in blender until smooth
38
Preheat oven to 375°F
39
Arrange pancetta slices in single layer on rimmed baking sheet
40
Roast until pancetta is browned and crispy, about 18 minutes
41
Transfer to paper towels to drain
42
Crumble pancetta
43
DO AHEAD: Chive oil and pancetta can be made 2 hours ahead
44
Let stand at room temperature
45
Rewarm soup over medium heat
46
Divide soup among bowls
47
Sprinkle pancetta crumbles over each serving
48
Drizzle each bowl with chive oil