Celery Root Soup with Granny Smith Apples
This recipe by Tal Ronnen is to die for. I make this soup whenever I really want to impress guests. This is a rich and creamy soup with wonderful celery flavor. The hardest part about making the soup is dealing with the celery root. Be sure to wash it it thoroughly and then get to work cutting off the gnarly bits until you have a smooth surface. Once you get past the celery root, the rest of the recipe is easy.
Make this for your meatless Monday or for your Thanksgiving dinner.
Celery Root Soup with Granny Smith Apples
By Tal Ronnen
- Sea salt
- 3 tablespoons extra-virgin olive oil or water
- 2 medium celery roots, peeled and cut into 1 inch cubes
- 2 stalks of celery
- 1 large onion, chopped
- 2 quarts vegetable stock
- 1 bay leaf
- 1 cup cashew cream (see recipe below)
- Freshly ground pepper
- 1 Granny Smith apple, finely diced
Cashew cream
Soak one cup raw whole cashews in cold water over night. Drain. Put softened cashews into a blender and cover with cold water. Blend until you have the consistancy of cream.
Place a large stock pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, be careful not to let it smoke.
Add celery root, celery and onion and sauté for 6-10 minutes, stirring often, until soft but not brown. Add the vegetable 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 coup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to tast. Ladle into bowls and garnish with diced apples.