Celery Root and Apple Soup
Here are three recipes based on celery root--often called celeriac or celery knob--that are perfect for holiday potlucks.
Celery root tastes like a combination of intense celery and parsley. Any dish made with it becomes more special and delicious. It can be eaten either raw or cooked, as these recipes indicate.
All three dishes travel well and can be made ahead. The soup and puree reheat effortlessly--just let your hostess know ahead of time you’ll need the oven or microwave. These recipes can be doubled or tripled for a big potluck crowd or cut in half for two people dining at home.
When buying celery roots, choose those the size of a large apple. They should be firm and solid, without decay or soft spots and with a minimum of knobs and rootlets. The leaves that may remain on the root are inedible. Refrigerate the trimmed root in a plastic bag for no more than five to seven days.
Before using celery root in dishes where it should stay white, slice, dice or shred it as the recipe instructs and then briefly soak the pieces in water mixed with a squirt of fresh lemon juice. This will prevent discoloration.
Heat butter in medium saucepan over medium-high heat. When hot, add onion. Cook, stirring occasionally, until starting to soften, about 6 minutes. Add broth, celery roots, apple and potatoes. Bring to boil. Simmer, covered, until vegetables are very soft, about 20 minutes. Pour through sieve, reserving vegetables and liquid.
Transfer vegetables and 1 cup liquid to blender, in batches if necessary. Process until pureed. Add remaining liquid and whipping cream, sugar, nutmeg, salt and pepper to taste. Process until as smooth as possible, at least 1 minute. Taste and adjust seasoning. (Can be refrigerated up to 3 days or frozen in airtight plastic container up to 1 month. To serve, gently reheat soup. If too thick, thin with water.) Ladle into soup bowls and serve hot.
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