Celery Root and Fuji Apple Soup

Makes 8 to 10 servings

4 tablespoons unsalted butter
2 pounds (1 kg) celery root, peeled and coarsely chopped
2 Fuji apples, quartered, cored and coarsely chopped
1 yellow onion, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
1 tablespoon chopped parsley
2 cups (500 ml) white wine
4 cups (1 l) good-quality canned chicken broth
2 cups (500 ml) heavy cream
1 cup (250 ml) coarsely chopped celery leaves
Salt
Freshly ground black pepper

Garnish:
1 tablespoon extra-virgin olive oil
1 celery stalk, cut into 1/4-inch (6-mm) dice
1 medium carrot, cut into 1/4-inch (6-mm) dice
1 large leek, white part only, thoroughly washed and cut into 1/4-inch
(6-mm) dice
1/4 cup (60 ml) dry white wine
1 medium Fuji apple, quartered, peeled, cored, and cut into 1/4-inch (6-mm)
dice

First, start the soup. In a medium saucepan, melt 2 tablespoons of the
butter over medium-high heat. Add the celery root, apples, onion, garlic and
parsley, and sauté just until glossy, about 30 seconds.
Add the wine, raise the heat, and bring to a boil; continue boiling until
the liquid reduces by half, 10 to 15 minutes. Add the chicken broth and
bring to a boil. Stir in the cream, reduce the heat to maintain a gentle
simmer, and cook for about 1 hour.
While the soup is cooking, prepare the garnish. In a sauté pan, heat the
olive oil over medium heat. Add the celery, carrot and leek, and sauté,
stirring occasionally, until golden, 7 to 10 minutes. Add the wine and stir
and scrape to dissolve the pan deposits. Set aside to cool.
Working in batches to prevent overcrowding, transfer the cooked soup to a
food processor fitted with the stainless-steel blade and process until
pureed, taking care and following manufacturer's instructions to avoid
splattering. Place a fine-meshed sieve over a large mixing bowl and pour the
pureed soup into the sieve, pressing it through with a rubber spatula.
Discard any solids left in the strainer.
Return the pureed and strained soup to the processor and add the celery
leaves. Process at high speed until thoroughly combined. Return to the
saucepan and reheat gently for several minutes, then season to taste with
salt and pepper.
Ladle the soup into heated soup bowls and scatter the garnish, including the
apple dices, over each serving. Serve immediately.


*~Sandy U.~*


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/