Ciao Chow Linda

Celery Root Soup with Crispy Shallots

Author: Ciao Chow Linda

Ingredients

• 1 large celery root (celeriac), about 1 pound, trimmed and cut into chunks

• 2 T. butter

• 1/2 cup chopped sweet onion

• 1 apple (I used honey crisp),cored, peeled and roughly chopped

• 4 cups chicken broth (or water or vegetable broth)

• 1/2 cup white wine (you can use dry or sweet, I used Riesling)

• 1 bay leaf

• a few sprigs of thyme

• salt, white pepper

• 1/4 cup heavy cream, optional

• FOR THE CRISPY SHALLOT:

• 1/4 cup olive oil

• 1 large shallot, sliced

Instructions

1. Melt the butter in a saucepan, and add the onions.

2. Cook the onions until they are translucent, then add the rest of the ingredients, except the cream.

3. Reduce the heat to a simmer, cover the pot and cook until everything is fork tender.

4. It should take about a half hour.

5. Remove the thyme and bay leaf from the pot.

6. Using a blender or stick blender, puree everything until very smooth.

7. Adjust seasonings if necessary, and add cream.

8. If soup is too thick, add some water or broth.

9. If it’s not thick enough, continue to cook until the soup is reduced a little.

10. TO MAKE THE CRISPY SHALLOTS:

11. Place the olive oil in a saucepan and add the shallots to the cold olive oil.

12. Turn up the heat and let the shallots fry until crispy.

13. DO NOT leave the stove because they can easily burn.

14. The leftover olive oil, once cool, is fabulous to use in salad dressings.

15. Pour the soup into bowls, drizzle with some of the olive oil and top with the crispy shallots.