Puree of Celeriac Soup with Glazed Celeriac and Curried Apple

Total Time:
2 hr 45 min
Prep:
15 min
Cook:
2 hr 30 min

Yield:
8 servings
Level:
Advanced

Ingredients
  • Celeriac Stock:
  • 5 cups water
  • 2 cups chopped celery root (chopped in food processor)
  • 1 teaspoon celery seed (tied-up in a swatch of cheesecloth)
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • Soup:
  • 4 cups peeled and small-diced celeriac
  • 4 cups heavy cream
  • 2 1/2 cups celeriac stock
  • Salt
  • Glazed Celeriac:
  • 1 cup peeled and medium-diced celeriac
  • 1 cup water
  • 2 teaspoons unsalted butter
  • 1 teaspoon sugar
  • Pinch salt
  • Curried Apple:
  • 5 tablespoons honey
  • 3 tablespoons butter
  • 2 tablespoons spicy curry powder
  • 1 teaspoon kosher salt
  • 4 Granny Smith apples, peeled
  • 3 celery stalks, leaves removed and reserved for garnish
Directions
  • Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)

  • Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.

  • Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. Whisk enough liquid into the puree to reach a soup-like consistency. Strain the soup through a fine-mesh sieve. . (The soup can be made up to 3 days in advance and refrigerated, covered.)

  • To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside.

  • To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat. Add the apples and baste them with the curry mixture, using a kitchen spoon. Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour. Let the apples and cool. Core the apples and cut into slices about 1/16 inch thick. Set aside. (The apples can be made up a day in advance and refrigerated, covered.)

  • Meanwhile, bring a small saucepan of salted water to a boil. Using a peeler, peel the celery, removing the strings. Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking. Drain and set aside.

  • When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil in a teapot. Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate.


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