Celery Root and Apple Soup
Wondering what to do with poor, ol’ homely celery root?
While this was simmering, Jeff described its smell as “Old Bay gone wild,” which he meant as a compliment, I’m sure. Mom gives it 2 thumbs up.
1 medium celery root, peeled well and cut into large chunks
2 medium tart apples, washed and cut into chunks. Save 1 apple core.
2 stalks celery, with leaves, if possible, washed and coarsely chopped
1 large or 2 small onions, peeled and coarsely chopped
1 large garlic clove, peeled and smashed
1 small red potato, washed and cut into chunks
½ - 1 tsp. cumin
Dash of cinnamon
Dash of paprika
2 bay leaves
5 – 7 parsley stems
1 tbs. olive oil or bacon fat, or combination
Salt and black pepper
2 – 4 cups water
Bring olive oil or bacon fat to temperature over medium heat in the deep pot in which you’ll cook the soup. When it’s hot, add 1 apple and its core, 1 celery stalk, ½ of the onions, the garlic clove and a bit of cumin. When the ingredients start to sizzle, add some salt and pepper. Allow the ingredients to cook for about 5 -7 minutes to get some golden brown color. Remove anything that seems to have gotten too dark. This could happen with the celery leaves.
Add the celery root, the other celery stalk, the remainder of the onion, and the potato to the pot and fill with enough water to just cover all of the ingredients by about ½ an inch. It probably will take 2 or 3 cups of water, depending on the size of your vegetables. Drop in the bay leaves, parsley stems, more cumin, black pepper, the cinnamon and paprika. Bring to a slow boil and skim off any foam that comes to the top. Add salt. Reduce heat to medium low, where it will remain for the rest of the process.
Cook uncovered until the celery root is tender. This could take 40-45 minutes. Taste for seasonings along the way. You may also need to add more water at some point. When you think only 10 or 15 minutes more cooking time will be needed, add the second apple (no core).
When the celery root is tender, remove the apple core, bay leaves, and parsley stems. Allow the soup to cool for a while. Then, break out your trusty immersion blender and have at it until it reaches the consistency you like.
Mom enjoyed this for lunch today, topped with a splash of half and half after reheating. I think it would also be good with bits of finely cubed raw apple and/or bacon bits (not raw, of course!) sprinkled on top.
-Elena
While this was simmering, Jeff described its smell as “Old Bay gone wild,” which he meant as a compliment, I’m sure. Mom gives it 2 thumbs up.
1 medium celery root, peeled well and cut into large chunks2 medium tart apples, washed and cut into chunks. Save 1 apple core.
2 stalks celery, with leaves, if possible, washed and coarsely chopped
1 large or 2 small onions, peeled and coarsely chopped
1 large garlic clove, peeled and smashed
1 small red potato, washed and cut into chunks
½ - 1 tsp. cumin
Dash of cinnamon
Dash of paprika
2 bay leaves
5 – 7 parsley stems
1 tbs. olive oil or bacon fat, or combination
Salt and black pepper
2 – 4 cups water
Bring olive oil or bacon fat to temperature over medium heat in the deep pot in which you’ll cook the soup. When it’s hot, add 1 apple and its core, 1 celery stalk, ½ of the onions, the garlic clove and a bit of cumin. When the ingredients start to sizzle, add some salt and pepper. Allow the ingredients to cook for about 5 -7 minutes to get some golden brown color. Remove anything that seems to have gotten too dark. This could happen with the celery leaves.
Add the celery root, the other celery stalk, the remainder of the onion, and the potato to the pot and fill with enough water to just cover all of the ingredients by about ½ an inch. It probably will take 2 or 3 cups of water, depending on the size of your vegetables. Drop in the bay leaves, parsley stems, more cumin, black pepper, the cinnamon and paprika. Bring to a slow boil and skim off any foam that comes to the top. Add salt. Reduce heat to medium low, where it will remain for the rest of the process.
Cook uncovered until the celery root is tender. This could take 40-45 minutes. Taste for seasonings along the way. You may also need to add more water at some point. When you think only 10 or 15 minutes more cooking time will be needed, add the second apple (no core).
When the celery root is tender, remove the apple core, bay leaves, and parsley stems. Allow the soup to cool for a while. Then, break out your trusty immersion blender and have at it until it reaches the consistency you like.
Mom enjoyed this for lunch today, topped with a splash of half and half after reheating. I think it would also be good with bits of finely cubed raw apple and/or bacon bits (not raw, of course!) sprinkled on top.
-Elena
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