Recipe courtesy of Grant Achatz
Puree of Celeriac Soup with Glazed Celeriac and Curried Apple
- Level: Advanced
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 645
- Total Fat
- 51
- Saturated Fat
- 31
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 27
- Protein
- 7
- Cholesterol
- 179
- Sodium
- 1472
- Total: 2 hr 45 min
- Prep: 15 min
- Cook: 2 hr 30 min
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.