Celery Root and Apple Soup with Gorgonzola

Comforting soup made from celery root, applesauce, and leek confit, topped with gorgonzola crumbles.

Course Soup

Cuisine Any

Keyword celery root soup

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 290.5kcal

Author Susan Pridmore

6 cups vegetable broth or water
1 teaspoon kosher salt
2 medium celery root peeled and chopped into 1-inch cubes (about 6 cups or a little more)
2 tablespoons extra-virgin olive oil
1 cup chopped celery stalks reserve some leaves for a garnish
1 ½ cups diced yellow onion
2 tablespoons Leek Confit
¼ ounce container apple sauce or 1 ½ apples cooked down
1 cup 1% milk
1 tablespoon créme frâiche
1 teaspoon kosher salt
¼ teaspoon pepper to taste
crumbled Gorgonzola cheese for garnish
Chopped celery leaves for garnish
Coarsely ground black pepper for garnish

Bring the vegetable broth (or water) and salt to a boil over high heat in a Dutch oven or heavy-bottomed pot.
Add the peeled and cubed celery root, and reduce to a simmer. Simmer for 10 minutes or until tender.
Drain, retaining 1 ½ cups of the cooking liquid. Set aside.
In the same pot over medium heat, warm the olive oil and add the chopped celery and onion. Place a lid on the pot and simmer until very soft, about 15 minutes.
Stir in the Leek Confit. Stir in the cooked celery root, reserved cooking liquid, and apple sauce.
Purée using either a immersion blender or countertop blender, depending on how smooth you prefer your soup.
Rewarm the soup and stir in the milk and créme fråiche. Add salt and pepper to taste.
Ladle warm into soup bowls and top with a crumble of gorgonzola, chopped celery leaves and freshly ground pepper.

The nutrition calculations do not include the gorgonzola crumbles.