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“From 'Around My French Table' by Dorie Greenspan”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large soup pot over low heat. Toss in the sliced celery, onions and apples, season with salt and pepper, and cook, stirring often, for about 5 minutes or until vegetables are soft.
  2. Add the celery root cubes and stir to coat. Add herbs and broth and bring to a boil. Lower heat and simmer 30 minutes, or until the celery root is soft enough to mash with the back of a spoon.
  3. Remove bay leaf and what's left of the thyme.
  4. Working in small batches, puree the soup in a blender or food processor, until very smooth.
  5. Reheat if needed and season to taste with salt and pepper.
  6. FOR ADDITIONS:
  7. CURRIED APPLES:
  8. Melt butter in a large skillet, stir in curry powder.Add apples, saute over medium heat until crisp- tender, about 2 minutes. Spoon in bottom of bowl, before adding soup.
  9. CURRIED CROUTONS:
  10. Melt butter in large skillet, stir in curry powder. Add cubed bread, stirring and turning, over medium heat, until browned. Season with salt and pepper. Sprinkle on top of soup.

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