Celery Root And Ginger Gold Apple Soup Recipes

Steps:

• In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
• Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves.

Steps:

• Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
• Serve soup topped with celery leaves and apple.

Steps:

• Melt butter in 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 4 cups broth. Cover and bring to 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.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

Steps:

• Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
• Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
• Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
• Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
• Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.

Steps:

• Melt butter in 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 4 cups broth. Cover and bring to 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.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot.
• Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F
• Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
• DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.