1/3 cup chopped chives
1/3 cup grapeseed oil
pinch of salt
Puree the chives and oil in a small food processor until pureed. Add salt to taste. Drizzle over soups, or use for general presentation.
Time to Prepare: 5 minutes
Difficulty: 1/10
Serves: 6-10 people as light garnish
1/2 stick butter (4 tbsp.)
2 whole celery root
2 Granny Smith green apples
1 large yellow onion, chopped
5 cups chicken stock
salt
Dice the celery root and apple into small cubes, about 1/2-inch. Melt butter in a large soup pot over medium heat. Add celery root, apple, and onion. Cook for about 15 minutes, until celery root becomes soft and semi-translucent, but don’t let it brown.
Add 4 cups of chicken stock. Bring to a boil. Reduce heat, cover, and let simmer for 25 minutes. Remove from heat and cool slightly.
In small batches, puree the soup in a blender until smooth. Add remaining chicken stock sparingly, as necessary, to keep the blending smooth.
After blending, return the soup to its pot and heat to a boil. Stir well. Salt to taste. Remove from heat. Serve within 48 hours, refrigerating as needed.
Time to prepare: 1 hour
Difficulty: 2/10
Serves: 6
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Be careful when blending. Hot soup is a viscous, active liquid. Keep blender portions to about 1/3 of blender capacity or less. (It’s kinda crazy how easily hot soup in a blender can jump out at you, and believe me, that’s not something you are going to let happen twice.)
