Celery Root And Fuji Apple Soup Recipe

For the soup: In a medium saucepan, melt half of the butter over medium-high heat. Add the celery root, apples, onion, garlic and parsley, and sauté just until glossy, about 30 seconds.

Add the wine, raise the heat, and bring to a boil; continue boiling until the liquid reduces by half, 10 to 15 minutes. Add the chicken broth and bring to a boil. Stir in the cream, reduce the heat to maintain a gentle simmer, and cook for about 1 hour.

While the soup is cooking, prepare the garnish. In a sauté pan, heat the olive oil over medium heat. Add the celery, carrot and leek, and sauté, stirring occasionally, until golden, 7 to 10 minutes. Add the wine and stir and scrape to dissolve the pan deposits. Set aside to cool.

Working in batches to prevent overcrowding, transfer the cooked soup to a food processor fitted with the stainless-steel blade and process until pureed, taking care and following manufacturer's instructions to avoid splattering. Place a fine-meshed sieve over a large mixing bowl and pour the pureed soup into the sieve, pressing it through with a rubber spatula. Discard any solids left in the strainer.

Return the pureed and strained soup to the processor and add the celery leaves. Process at high speed until thoroughly combined. Return to the saucepan and reheat gently for several minutes, then season to taste with salt and pepper.

Ladle the soup into heated soup bowls and scatter the garnish, including the apple dices, over each serving. Serve immediately.