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Wednesday, October 16

Celery root purée with caramelized apples

Butter, unsalted
2 tablespoons +
1 tablespoon
Leek, white & pale green parts, chopped
Celery roots, peeled, chopped
2 pounds
Vegetable broth
3 ½ cups
Apple, Granny Smith, small, cored, peeled, cut into tiny cubes
Sugar, dark brown
¼ teaspoon
2 tablespoons

Pepper, white, freshly ground

  1. In a Dutch oven, warm the 2 tablespoons butter over medium-high heat.
  2. Add the leek, and sauté until soft, about 4 minutes.
  3. Add the celery root, stir to coat, and sauté for 2 minutes.
  4. Add the broth, and bring to a boil.
  5. Reduce heat to low, and simmer until the celery root is very tender, about 25 to 30 minutes; remove from heat and let cool slightly.
  6. Meanwhile, melt 1 tablespoon butter in a frying pan over medium-high heat until it foams.
  7. Add the apple, and sauté for 4 minutes.
  8. Sprinkle with brown sugar, stir to combine, and cook until the apple begins to caramelize, about 3 minutes; remove from heat; set aside.
  9. Working in batches, purée the soup in a blender.
  10. Return to the pot over medium heat, add the half-and-half, and return just to a gentle boil.
  11. Turn off the heat, season with salt and pepper.
  12. Divide into individual serving bowls, garnish with apple, and serve.
Yield: 4
Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.

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