Celery Root, Parsley Root, and Apple Soup
For Alexandra Guarnaschelli of Butter restaurant in New York City, the advice of farmers at her local market is invaluable. After all, "Four of them came to my wedding."
Ingredients2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 yellow onion, minced
2 leeks, thinly sliced
Salt and white pepper
2 Granny Smith apples, cored and thinly sliced
2 pounds celery root, peeled and thinly sliced
1½ pounds parsley root, peeled and thinly sliced
1 bay leaf
½ teaspoon ground allspice
4 cups cold water
2 cups heavy cream
¼ cup parsley leaves
1 Fuji or Royal Gala apple, thinly sliced, for garnish
Nutrition FactsPer serving: 471 calories, 37 g fat (20 g saturated), 34 g carbohydrates, 7 g protein, 6.4 g fiber, 263 mg sodium (11% Daily Value).
Read more Healthy Recipes.
In a large stock pot, heat
olive oil and butter. Add
onion and leeks. Stir to blend,
and season with salt and
pepper. Add apple, celery
root, and parsley root. Stir.
Add bay leaf and allspice.
Cook, stirring from time to
time, 3 to 5 minutes. Add 3
cups of water and add cream.
- Bring soup to a boil and reduce the heat to a simmer. Cook until vegetables are fork tender, about 40 minutes. (Add more water if needed).
- In a blender, puree soup in batches. Strain through a fine-mesh sieve. Add the parsley leaves. Ladle into individual bowls and garnish with apple slices.