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.
