Celery root is just what it sounds like, the root of a variety of celery plant. It’s sometimes labeled celeriac. Its subtle flavor stands out best in simple preparations such as this.–Kate McMillan
LC The Efficient Cook Note
If you want to be an efficient cook, take a thorough glance at the recipe prior to making it and think, really think, about how you can be most efficient with your time. Not that we’re bragging or anything, but when we make this recipe, before doing anything else, we set the butter to melt. While waiting for that, we rinse and chop the leek and the celeriac. While the celeriac simmers, we peel and dice and sauté the apples. Just after blending the soup, we rewarm it and the caramelized apples—separately, natch—over low, low heat. And if you want to be really efficient with your time, go ahead and double the amount of caramelized apples that you make so you can save yourself the time and trouble of politely explaining to guests that no, you’re sorry, there are no more of those luscious lovely apples.
Puréed Celery Root Soup with Caramelized Apples Recipe
- Quick Glance
- 25 M
- 50 M
- Serves 4
- For the soup
- 2 tablespoons unsalted butter
- 1 leek, white and pale green parts, chopped
- 2 (2 pounds) celery root or celeriac, peeled and roughly chopped
- 4 cups (32 ounces) vegetable broth
- 2 to 4 tablespoons half-and-half, or more as needed
- Salt and freshly ground pepper
- For the caramelized apples
- 1 tablespoon unsalted butter
- 1 small Granny Smith apple, peeled, cored, and cut into tiny dice
- 1/4 teaspoon dark brown sugar
- Make the soup
- 1. In a large, heavy pot over medium-high heat, melt the butter. Add the leeks and sauté until soft, about 4 minutes.
- 2. Add the celery root, stir to coat, and sauté for 2 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the celery root is very tender, 25 to 30 minutes. Remove the pot from the heat and let cool slightly.
- 3. Purée the soup with an immersion blender or, working in batches, purée it in a blender and return the soup to the pot. (You can make the soup up until this point and stash it in the fridge for up to several hours or in the freezer for up to several weeks.) Place the soup over medium heat, add 2 tablespoons of the half-and-half, and bring to a gentle boil. If a thinner soup is desired, add more half-and-half. Season with salt and pepper to taste.
- Make the caramelized apples
- 4. While the soup is cooling, melt the butter in a large skillet over medium-high heat until it foams. Add the apples and sauté for 4 minutes. Sprinkle with the brown sugar and stir to combine. Cook, stirring occasionally, until the apples are tender and begin to caramelize, about 3 minutes. Remove from the heat.
- 5. Ladle the soup into bowls and garnish each portion with some of the caramelized apples.
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