In this soup the apple is not added until after the soup is puréed, so the apple flavor is fresh and distinct.
2 T olive oil
1 large onion, diced
1 celery root, peeled and diced
1 small potato, (peeled), diced
1 T minced fresh rosemary or 1 t dried; or other herb (thyme, tarragon)
3 1/2 c broth
1/2 c apple cider or apple juice; or more broth
1 – 2 apples, (peeled), cored, diced
salt and pepper, to taste
1 T butter or olive oil
1/2 apple, cored, sliced thin or diced
1. In a soup pot, heat oil over medium heat. Sauté onion and celery root for about 10 minutes, until starting to turn golden brown. Watch the heat and turn it down if the vegetables are staring to burn. Add potato, broth, and apple cider. Bring to a gentle boil, then reduce heat and simmer until celery root and potato are tender.
2. Transfer to a blender or food processor, add the 1 or 2 diced apples and purée until smooth. Return to pot, add salt and pepper and gently heat through.
3. To make apple “croutons”, melt the butter in a skillet. Sauté apple slices for a few minutes, until they start to turn golden. Pour soup into bowls and garnish with apple “croutons”.