Celery Root and Apple Soup

Celery Root and Apple Soup

Celery root, the beast of the vegetable ball, is especially wonderful in purees. It lacks the heaviness of a potato-thickened soup but provides a sturdy enough base to balance the tartness of the apples.

Serves 4-6
Olive oil
½ onion, diced
1 large celery root, peeled and chopped
3 Granny Smith apples, peeled, cored and chopped
1 1/2 quarts vegetable broth
Lemon juice
Salt and pepper
Cream, crème fraiche or sour cream (optional)

1. Heat a good drizzle of olive oil in a large saucepan.
2. Sweat the onions until tender but do not allow them to develop any color.
3. Add the celery root and apples to the onions and stir to coat with the olive oil.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 10-15 minutes or until the celery root and apples are tender.
5. With an immersion blender, puree the soup until smooth.
6. Season to taste with lemon juice, salt and pepper. Add cream, crème fraiche or sour cream if desired.