(Recipe courtesy of Wolfgang Puck)
March/April 2006
Serves six
- 2 pounds celery root, peeled and coarsely chopped
- 1 yellow onion, coarsely chopped
- 2 Fuji apples, coarsely chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- 3 garlic cloves
- 2 cups white wine
- 4 cups chicken stock
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- 1 cup celery leaves
In a medium saucepan, melt 2 tablespoons butter. Sweat the vegetables and the apple for about 30 seconds. Add wine and reduce volume to half. Add chicken stock. Bring to a boil. Add cream, simmer one hour.
While mixture is hot, in a food processor fitted with a steel blade, blend soup at medium speed. Strain with a fine-mesh sieve, then return to processor, add celery leaves and process at high speed until thoroughly combined. Season to taste with salt and pepper.
Garnish:
- 1 celery stalk, finely diced
- 1 medium carrot, finely diced
- 1 large leek, white part only, finely diced
- 1 tablespoon extra virgin olive oil
- 1/2 cup white wine
- 1 medium Fuji apple, finely diced
Sweat celery, carrots and leeks in olive oil. Deglaze with wine, allow to cool, then toss in the apple. Ladle soup into individual bowls, garnish, serve immediately.
