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                                                                  Celery root is delicious when simmered with potatoes and apples and then puréed into a silky soup. Healthy, too: This creamy dish doesn’t actually contain cream. For a dinner party, fancy it up by topping it with toasted bread cubes, a drizzle of heavy cream or truffle oil, sautéed apples, or all of the above. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup thinly sliced leek, white and light green parts only
                                                                  • Yes No 2 1/2 chunk, 1 inch lb celery root, also known as celeriac, and chunks
                                                                  • Yes No 12 oz yukon gold potato
                                                                  • Yes No 1 medium tart apple
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 cup vegetable broth
                                                                  • Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.
                                                                  • Remove 1 cup of liquid from the saucepan; set aside. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency. Taste and season with additional salt and pepper as needed. To serve, drizzle with olive oil.
                                                                  Yields: 9servings
                                                                    Steps:
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                                                                    simmer
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                                                                    steam
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                                                                    blend
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                                                                    serve

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