2cupsapplesGinger Gold peeled, cored, and quartered (from about 2 apples)
1applesGinger Gold, sliced into thin wedges, for garnish
1/4cupceleryleaves from celery root stem, for garnish
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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 from http://www.marthastewart.com/315714/celery-root-and-ginger-gold-apple-soup?center=276955&gallery=274202&slide=257462, retrieved Oct. 2012.