Prep Time | 45 minutes |
Servings |
|
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- black pepper to taste
- salt to taste
- 6 cups celery roots, peeled, chopped (from about 2 large celery roots)
- 1 cup potatoes Yukon gold, peeled, chopped (from about 1 potato)
- 10 cups vegetable stock
- 2 cups apples Ginger Gold peeled, cored, and quartered (from about 2 apples)
- 1 apples Ginger Gold, sliced into thin wedges, for garnish
- 1/4 cup celery leaves from celery root stem, for garnish
Ingredients
|
|
Instructions
- In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring, until onions are soft and translucent, 5 to 7 minutes.
- Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
- Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender. Season with salt and pepper to taste.
- Serve immediately, garnished with apple slices and celery leaves.
Recipe Notes
Recipe from http://www.marthastewart.com/315714/celery-root-and-ginger-gold-apple-soup?center=276955&gallery=274202&slide=257462, retrieved Oct. 2012.