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Relish 10th Anniversary Celebration

Celery Root, Apple & Rosemary Soup
Chef Anne Cornell
Serves 4

1                large onion, diced
1 Tbsp         olive oil
3                celery root, peeled with a knife and cut into 1/2-inch pieces
5 cups         vegetable broth
2                 Granny Smith apples, cut into large dice
Sprig            fresh rosemary
1 tsp            salt
1/4 tsp         black pepper
1/2 cup        half-and-half
2 Tbsp         chopped fresh rosemary

Add oil to large soup pot and cook onions over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and diced apple and cook, stirring  2 minutes. Add broth and rosemary sprig and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.  Remove rosemary sprig and purée soup in batches in a blender (or hand held blender) until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. Stir in salt, pepper, rosemary and half-and-half and cook over moderately low heat, stirring occasionally, until warm.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.