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Celery Root and Ginger Gold Apple Soup
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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
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
  3. 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.
  4. 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.


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