Celery Root and Apple Soup with Caramelized Apples
This is a delicious seasonal winter soup that can be made easily with produce available in the fall and winter, celery root, potatoes and apples. We topped ours with a dollop of sour cream but that's optional.
2 tablespoons butter
2 medium onions, coarsely chopped (about 1 2/3 cups)
4 cups chicken broth (or vegetable broth if you prefer)
2 celery roots, peeled and coarsely chopped
1 large apple, preferably tart, peeled, cored and chopped
2 small to medium Yukon Gold potatoes, chopped
3 tablespoons cream or fat-free 1/2 & 1/2
1/2 tablespoon sugar
1/2 teaspoon nutmeg and salt
Caramelized apples
2 teaspoons each unsalted butter and sugar
1 or 2 tart apples, cored, peeled, cut into 1/4 inch dice
Heat butter in soup pan, add onions, cover and cook until onions start to soften. Add broth, celery roots, apple and potatoes. Heat to boil. Simmer, covered, until vegetables are very tender, about 30 minutes.
Use an immersion blender to puree the soup. If you don't have one, you can also use a blender or food processor. Process until smooth. Add cream, sugar, nutmeg and salt.
For caramelized apples, melt butter in non stick skillet. Stir in apples and sugar. Cook stirring often until tender and golden.
Serve soup topped with apples and sour cream if desired.
Adapted from Chicago Tribune
2 tablespoons butter
2 medium onions, coarsely chopped (about 1 2/3 cups)
4 cups chicken broth (or vegetable broth if you prefer)
2 celery roots, peeled and coarsely chopped
1 large apple, preferably tart, peeled, cored and chopped
2 small to medium Yukon Gold potatoes, chopped
3 tablespoons cream or fat-free 1/2 & 1/2
1/2 tablespoon sugar
1/2 teaspoon nutmeg and salt
Caramelized apples
2 teaspoons each unsalted butter and sugar
1 or 2 tart apples, cored, peeled, cut into 1/4 inch dice
Heat butter in soup pan, add onions, cover and cook until onions start to soften. Add broth, celery roots, apple and potatoes. Heat to boil. Simmer, covered, until vegetables are very tender, about 30 minutes.
Use an immersion blender to puree the soup. If you don't have one, you can also use a blender or food processor. Process until smooth. Add cream, sugar, nutmeg and salt.
For caramelized apples, melt butter in non stick skillet. Stir in apples and sugar. Cook stirring often until tender and golden.
Serve soup topped with apples and sour cream if desired.
Adapted from Chicago Tribune
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Fred