Celery root purée with caramelized apples

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