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Wednesday, January 5, 2011

Celery Root Soup with Granny Smith Apples

Recipe modified from The Conscious Cook by Tal Ronnen


3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts chicken or vegetable broth
1 bay leaf (optional)
1 cup thick Cashew Cream (recipe follows)
Sea salt and freshly ground black pepper
1 unpeeled Granny Smith apple , very finely diced 
In a large stockpot over medium heat saute celery root, celery, and onion and sauté in oil for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle olive oil around the apple, and serve.

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