Celery Root soup

[Guest guest]

This is not tried and true by me, it just arrived in my email, but at

epicurious it was listed as 100% would make again with a good review.

MIght be worth someone's trying, if they have celery root!

 

I've changed the meat bits...

 

CELERY-ROOT SOUP WITH SOYBACON AND GREEN APPLE

 

Silky smooth and with a crunchy topping, this seductive soup packs a

range of flavors — earthy, smoky, and tart-sweet. If you decide to

omit the soybacon, substitute 1 tablespoon butter when you cook your

vegetables.

 

 

 

3 medium leeks (3/4 lb), white and pale green parts only

3 soybacon slices (2 oz)

1 tablespoon olive oil

1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces

3 cups water

1 3/4 cups vegetable broth

1 Granny Smith apple

3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)

1/3 cup inner celery leaves

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup half-and-half

 

Special equipment: an adjustable-blade slicer

 

 

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of

cold water, agitating them, then lift out onto paper towels and pat dry.

 

Cook soybacon in a 4-quart heavy pot over moderate heat, turning

occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.

 

Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks

over moderate heat, stirring occasionally, until softened, about 6

minutes. Add celery root and cook, stirring, 2 minutes. Add water and

broth and bring to a boil, then reduce heat and simmer, uncovered,

until celery root is very tender, 35 to 40 minutes.

 

While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick

slices with slicer, working around core, then cut slices into 1/8-inch

matchsticks with a knife. Gently toss with celery and celery leaves.

 

Purée soup in batches in a blender until smooth (use caution when

blending hot liquids), transferring to a bowl. Return soup to cleaned

pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in

salt, pepper, and half-and-half and cook over moderately low heat,

stirring occasionally, until warm. Season with salt, then divide among

4 bowls and top with apple-celery mixture and coarsely crumbled soybacon.

 

Cooks' note:

Soup, without half-and-half, can be made 1 day ahead and cooled

completely, uncovered, then chilled, covered. Reheat over moderately

low heat, then add half-and-half and cook until heated through. Cool

soybacon completely, then chill, wrapped in paper towels in a sealed

plastic bag. Recrisp in a preheated 300°F oven 6 to 8 minutes, or wrap

in a paper towel and recrisp in a microwave 30 seconds to 1 minute.

Prepare apple-celery mixture while reheating soup and recrisping soybacon.

 

Makes 4 servings.

Adapted from Gourmet

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February 2006