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| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Passive Time | 8 hours |
| Servings |
servings
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Ingredients
Soup
- sea salt
- 3 tablespoons extra virgin olive oil
- 2 stalks celery stalks, chopped and roots, peeled and cut into 1-inch cubes
- 1 onion large, chopped
- 2 quarts vegetable stock
- 1 bay leaf
- 1 cup cashew cream recipe below
- black pepper fresh, ground
- 1 apples granny smith, unpeeled, very finely diced
- Chive oil recipe below
Chive Oil
- 1 small bunch chives
- 1/2 cup canola oil
- Pinch sea salt
- Pinch black pepper
Ingredients
Soup
Chive Oil
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Instructions
Soup
- Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This creates a nonstick effect.
- Add the celery root, celery and onion and saute for 6-10 minutes, stirring often until soft but not brown. Add the 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.
- Remove the bay leaf. Use an immersion blender to blend the soup, or, working in batches carefully pour small portions of soup into a blender, cover carefully (you may want to allow soup to cool before blending), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the chive oil around the apple and serve.
Cashew Cream
- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to just cover them. Blend on high for several minutes until very smooth.
Chive Oil
- Blanch the chives for 30 seconds in boiling water, then drain and chill in an ice bath. Drain, wrap the chives in a towel, and squeeze the moisture out.
- Place the chives in a blender with the remaining ingredients and blend for 2 minutes; strain through a fine mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon for drizzling it on the soup.
Recipe Notes