jump to navigation

Celery Root and Green Apple Soup February 22, 2008

Posted by pcorcoran in Cooking, Soup.
add a comment

1/2 stick butter (4 tbsp.)
2 whole celery root
2 Granny Smith green apples
1 large yellow onion, chopped
5 cups chicken stock

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


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.)