The nutty flavour of celery root (sometimes called celeriac) combines with apples to make this fine soup mildly perfumed with curry. It's delightful to look at in wide old-fashioned soup bowls or glass cups. Choose a juicy apple such as Gravenstein, Spartan or McIntosh for this recipe.
- Portion size 8 servings
- 3 tablespoons butter
- 1 cup finely chopped leek (white parts only) or onion
- 4 cups diced celery roots (3/4 lb/375 g)
- 2 cups peeled, cored chopped apples (about 2)
- 2 teaspoons curry powder
- 4 cups chicken stock
- 2 fresh parsley
- 1 bay leaf
- 1 teaspoon crushed dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon lemon juice
- 1 cup light cream
- 1/4 teaspoon crushed dried mint
- 1 lemon
- dried mint
In large heavy saucepan, melt butter over low heat; add leeks and celery root and "sweat" (cook until moist), partially covered, for 10 minutes, stirring periodically.
Mix in apples and curry powder and cook for 5 minutes. Add stock, parsley, bay leaf, thyme, salt and pepper; bring to boil, reduce heat and simmer very gently, covered, until celery root and apples are tender, about 30 to 40 minutes.
Puree soup in food mill, blender or food processor and pour into clean saucepan. Add lemon juice, cream and mint and heat through. Taste, adding more mint, lemon juice or salt if desired.
Garnish: To make attractive lemon slices, score lemon zest (thin outer skin) lengthwise in 5 evenly spaced rows. Cut 6 to 8 thin slices of lemon and remove seeds.
Pour hot soup into warmed soup bowls. Float lemon slice and a sprinkle of mint in each bowl and serve.