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Double Celery Soup with Curried Apples and Croutons

Double Celery Soup with Curried Apples and Croutons

Adapted from Around My French Table.
Servings 8 servings
Author Brandon Matzek

Ingredients

For the soup:

  • 2 tablespoons unsalted butter
  • 3 celery stalks with leaves, trimmed and sliced
  • 2 large onions, coarsely chopped
  • 2 sweet apples (I used Fuji), peeled, cored and cut into rough 1 inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound celery root, trimmed, peeled and cut into rough 1 inch cubes
  • 1 bay leaf
  • 1 sprig of thyme
  • 6 cups chicken stock
  • Heavy cream or sour cream, for serving

For the curried apples:

  • 1 tablespoon unsalted butter
  • 1/4 teaspoon curry powder, plus more to taste
  • 2 apples (any kind will do, I used Fuji), peeled cored and cut into 1/4 to 1/2 inch cubes

For the curried croutons:

  • 1 tablespoon unsalted butter
  • 1/4 teaspoon curry powder, plus more to taste
  • Crusty stale bread (I used a French baguette), cut into enough small cubes to measure 2 cups
  • Kosher salt
  • Freshly ground black pepper

Instructions

To make the soup:

  1. Melt 2 tablespoons unsalted butter in a large cast iron or soup pot over low heat. Add sliced celery, onions and sweet apples, stirring to coat in the butter. Season with a pinch of kosher salt and several turns of freshly ground black pepper. Cook on low, stirring often, until the vegetables are soft (about 10 minutes). Add celery root cubes and turn them in the butter. Add bay leaf, thyme sprig and chicken stock and bring the mixture to a boil. Reduce heat to low and gently simmer until the celery root is soft (about 30 - 35 minutes). You can test the doneness of the celery root with a fork. Spear one of cubes with a fork, then gently press it against the side of the pot. If you can easily mash the cube, it is done.
  2. Fish out the bay leaf and thyme sprig. Working in small batches, puree the soup in a blender until very smooth. When working with hot liquids in a blender, it is best to place a kitchen towel over the lid before blending. Using your hands, press firmly on the towel and lid to keep it secure. Pulse a few times then blend until smooth. Alternatively, you can use an immersion blender to puree the soup directly in the pot. If you used a blender, return the smooth soup back to the pot. Reheat on low and season to taste with kosher salt and freshly ground pepper (soups usually need a decently amount of salt). Keep soup warm over low heat while preparing the curried apples and croutons.

To make the curried apples:

  1. Warm 1 tablespoon of unsalted butter in a large skillet over medium heat. Add curry powder and cook until fragrant (just a moment). Add diced apple and cook, stirring often, until slightly tender (they should still have some bite or texture to them, about 2 minutes). Season with additional curry powder to taste (I added about a pinch more). Remove from heat and set aside.

To make the curried croutons:

  1. Warm 1 tablespoon of unsalted butter in a large skillet over medium heat. Add curry powder and cook until fragrant (just a moment). Add diced bread and toss in the curry butter. Increase heat to medium-high and cook bread until just golden brown, stirring often. Season to taste with kosher salt, freshly ground black pepper and additional curry powder (I added about a pinch more curry). Remove from heat and set aside.

To serve:

  1. Place a spoonful of curried apples in the bottom of a soup bowl. Ladle hot soup over curried apples. Top with curried croutons and a light drizzle of heavy cream.