¼ouncecontainer apple sauceor 1 ½ apples cooked down
1cup1% milk
1tablespooncréme frâiche
1teaspoonkosher salt
¼teaspoonpepperto taste
crumbled Gorgonzola cheesefor garnish
Chopped celery leavesfor garnish
Coarsely ground black pepperfor garnish
Instructions
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.
Notes
The nutrition calculations do not include the gorgonzola crumbles.