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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From 'Around My French Table' by Dorie Greenspan Ingredients:
2 tablespoons unsalted butter |
3 celery & leaves, trimmed and sliced |
2 sweet apples, mcintosh or 2 fuji apples, peeled, cut into 1- to 2-inch cubes |
salt, pepper |
1 lb celery root, peeled, cut in 1- to 2-inch cubes |
1 bay leaf |
1 thyme, sprig |
6 cups chicken broth |
creme fraiche, heavy cream or sour cream, for serving |
2 tart apples, small cubes |
1 tablespoon unsalted butter |
1/4 teaspoon curry powder |
2 cups stale country bread or 2 cups baguette, small cubes |
1 tablespoon unsalted butter |
1/4 teaspoon curry powder |
Directions:
1. Melt butter in a large soup pot over low heat. Toss in the sliced celery, onions and apples, season with salt and pepper, and cook, stirring often, for about 5 minutes or until vegetables are soft.
2. Add the celery root cubes and stir to coat. Add herbs and broth and bring to a boil. Lower heat and simmer 30 minutes, or until the celery root is soft enough to mash with the back of a spoon.
3. Remove bay leaf and what's left of the thyme.
4. Working in small batches, puree the soup in a blender or food processor, until very smooth.
5. Reheat if needed and season to taste with salt and pepper.
6. FOR ADDITIONS:.
7. CURRIED APPLES:.
8. Melt butter in a large skillet, stir in curry powder.Add apples, saute over medium heat until crisp- tender, about 2 minutes. Spoon in bottom of bowl, before adding soup.
9. CURRIED CROUTONS:.
10. Melt butter in large skillet, stir in curry powder. Add cubed bread, stirring and turning, over medium heat, until browned. Season with salt and pepper. Sprinkle on top of soup.
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