Ingredients
- 1/4 cup unsalted butter
- 1-1/4 pounds celery root, peeled and cubed (about 4 cups)
- 2 medium apples, peeled, cored, and cubed (about 3 cups)
- 1 large onion, chopped
- 4 cups low-sodium chicken broth
- Salt and pepper, to taste
- Shredded Swiss cheese, optional
- Cooked, crumbled bacon, optional
- Grapeseed oil or olive oil, optional
Directions
- In a large stockpot, melt butter over medium heat. Add celery root, apples, and onion, and cook for about 15 minutes, or until apples are translucent. Make sure to keep the heat low enough that the mixture doesn’t brown. Stir in broth.
- Reduce heat to medium-low. Cover and simmer for 25 minutes, or until celery root and apples are soft, stirring occasionally. Remove from heat, and cool slightly.
- Working in batches, pur?e the soup in a blender until desired consistency is reached. For a smoother soup, you may need to add additional broth.
- Return all batches of soup to the stockpot, and heat over medium-low heat until warmed through. Season with salt and pepper.
- Garnish individual servings with cheese, bacon, and oil, if desired.
Photo by Getty Images/msheldrake
Yields about 6 servings.
For more delicious apple recipes, see Apple Recipes From the Autumn Harvest.
Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts and DIY projects, hanging out with her Labrador retrievers, and trying new recipes.
The Apple Cookbook: 125 Fresh Picked Recipes
From sweet to savory and from breakfast to bedtime, apples take center stage in this fun volume. With recipes ranging from traditional apple pies and crisps to unexpected surprises like Ground Lamb Kebabs with Apple Mint Raita, this new edition of the best-selling classic has been completely revised and redesigned to feature more than 30 new apple-themed goodies. With plenty of vegan and gluten-free options, you’ll be cooking apple-based dishes that you can enjoy with all of your friends.
Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook . She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman’s Day, and Family Circle. She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.
