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Celery Root and Ginger Gold Apple Soup
Nb persons: 6
Yield:
Preparation time: 20 minutes
Total time: 45 minutes
Source: Amanda Freitag
| 2 tablespoons | olive oil |
| 1 medium | onion, chopped |
| Coarse salt | |
| freshly ground pepper | |
| 6 cups | peeled, chopped celery root, (from about 2 large celery roots) |
| 1 cup | peeled and chopped Yukon gold potatoes, (from about 1 potato) |
| 10 cups | vegetable stock |
| 2 cups | peeled, cored & quartered ginger gold apples, (from about 2 apples, plus 1 apple sliced into thin wedges for garnish) |
| 1/4 cup | celery leaves or leaves from celery root stem, for garnish |
In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves.
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