The celery root isn’t the most attractive of vegetables, but it transforms itself into silky, elegant fare in this incredible soup – luxurious and graceful enough to begin any dinner party.
CELERY ROOT AND APPLE SOUP – FAYETTEVILLE PILATES AND BARRE
1/4 cup butter
4 cups 1/2-inch cubes peeled celery root
3 cups 1/2 inch cubes peeled cored Granny Smith apples
1 1/2 cups chopped onion
4 cups chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
pinch of salt
thinly sliced pancetta
Melt butter in a heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add chicken broth. Cover and bring to a simmer. Reduce heat to medium-low, simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat, cool slightly.
Puree soup. Season to taste with salt and pepper.
Puree chives, grape seed oil and a pinch of salt in blender until smooth.
Heat oven to 375F. Arrange pancetta slices in single layer on a rimmed baking sheet. Roast until pancetta is browned and crispy, about 12 to 15 minutes. Transfer to paper towels to drain.
Divide soup among bowls. Top each with a slice of pancetta and drizzle with chive oil.
Recipe adapted from Bon Appetit, September 2007