Celery Root & Apple Soup

When celery stalks grow they are grounded by a large root often the size of a grapefruit or as large as a melon. The flavor is similar to celery, but has a starchy texture. The outside of the celery root must be cut away to reveal the white part. This soup is creamy without any dairy and has the freshness of celery and green apple.

1-2 leeks, white part only, finely sliced

4 cups of celery root, outside removed, chopped

1 Granny Smith apple, chopped

2 cups fingerling potatoes, chopped

1 quart of chicken or vegetable stock

1. In a stockpot or dutch oven, sauté the leeks until softened in olive oil.

2. Add the celery root and add a pinch of salt to sweat the vegetables

3. Once the celery root is slightly softened add the apple and potato.

4. Once all the vegetables are warm, add the stock of choice.

5. Bring to a boil and simmer for 30 minutes.

6. Using an immersion stick, puree soup until silky smooth. Add more broth to reach desired texture.

7. Top with fresh ground pepper, sliced apples and celery heart. Drizzle with olive oil.