Celery Root Soup with Granny Smith Apples

This simple, delicious and healthy (vegan) recipe is by chef Tal Ronnen, the author of The Conscious Cook.  I saw it featured on the Oprah Winfrey show sometime last year and have loved it ever since.  Even my mother, ever reticent to try “weird hippie food”, enjoyed it.

INGREDIENTS

• Sea salt
• 3 Tbsp. extra-virgin 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 broth (try Better than Bouillon brand)
• 1 bay leaf
• 1 cup thick Cashew Cream (recipe below)
• Freshly ground black pepper
• 1 unpeeled Granny Smith apple , very finely diced
• 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

METHOD

Cashew Cream:

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. (MM’s Note: I have gotten away with soaking them from morning until late afternoon).

Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.

Soup:

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 sauté for 6 to 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 of the diced apple in the center of each serving. (MM’s Note: I prefer to use a hand-held blender to avoid the fuss).