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Celeriac & Apple Soup with Blue Cheese Toasts
1 h 30 m
“In this easy, make-ahead apple soup recipe, celeriac (celery root) and apples are roasted to intensify their flavor before being pureed. The blue cheese toasts on top add a little something special, but you could forgo them for chopped toasted pecans.”
2 pounds celeriac (celery root)
2 medium Granny Smith apples, peeled and cored
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1 medium onion, chopped
1 large carrot, chopped
2 teaspoons chopped fresh thyme
2 teaspoons finely chopped garlic
1 medium russet potato (about 8 ounces), peeled and chopped
8 teaspoons crumbled Gorgonzola or other mild blue cheese
1Position rack in center of oven; preheat to 450°F.
2Cut one end off celeriac to create a flat surface to keep it steady, then cut off the skin, following the contour of the root. (Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.) Cut into ½-inch pieces. Cut apples into 1-inch wedges. Toss the celeriac and apples in a large bowl with 2 tablespoons oil and ¼ teaspoon salt until well coated. Spread out on a baking sheet. Roast, stirring once or twice, until lightly browned and tender, 35 to 40 minutes.
3Meanwhile, heat the remaining 1 tablespoon oil in a soup pot over medium heat. Add onion, carrot and thyme; cook, stirring, until the vegetables are softened but have not colored, about 5 minutes. Add chopped garlic and cook, stirring, for 30 seconds. Add potato, broth, water, nutmeg, pepper and the remaining ¾ teaspoon salt. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until the vegetables smash easily when pressed against the side of the pot, 35 to 40 minutes. Add the celeriac mixture to the pot. Blend the soup with an immersion blender until smooth. (Or transfer the soup to a blender and puree until smooth. Use caution when pureeing hot liquids.)
4To prepare toasts: About 15 minutes before you're ready to serve, preheat oven to 400 degrees .
5Place baguette slices on a baking sheet and bake until toasted, 6 to 8 minutes. Rub them with the garlic, then top with cheese. Return to the oven and bake until the cheese is melted, 5 to 7 minutes.
6Serve the soup topped with a cheese toast.
To make ahead: Prepare through Step 3 and refrigerate for up to 3 days. Reheat over medium-low and prepare cheese toasts about 15 minutes before serving.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.