Tuesday, July 19, 2011

Celery Root Soup w/Granny Smith Apples - The Conscious Cook by Tal Ronnen

Another winning recipe from The Conscious Cook by Tal Ronnen cookbook.  Tal was on the Oprah show to promote his cookbook which has pages of interesting recipes as well as beautiful photographs, not unlike Kevin's photographs on this blog:)
I had to go to a few stores to find Celery Root but I'm glad I made the effort.  The Cashew Cream makes this soup extra creamy delicious.  I didn't have Chive Oil so I drizzled with regular olive oil.

**For the Cashew Cream, you should let the cashews soak in water over night.  I didn't have time so I let soak for a couple of hours.

Celery Root Soup with Granny Smith Apples

         Sea Salt
3       tablespoons olive oil
2       medium celery roots, peeled and cut into 1-inch cubes
2       stalks celery, chopped
1       large onion, chopped
2       quarts faux chicken or vegetable stock
1       bay leaf
1       cup thick Cashew Cream  (See Below)
         ground pepper
1      Granny smith apple, unpeeled, very finely diced
        Chive oil (I used olive oil)

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and saute' for 6 - 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful (I used more) of the diced apple in the center of each serving, drizzle the oil around the apple, and serve.

1 cup whole raw cashews

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough water to just cover them.  If you want a lighter cream, cover by an inch..  Blend on high for several minutes.

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