"doesn't taste like celery, my lily-white ass": celery root & apple soup

Main Dish
5 servings
15 min
30 min
Very Easy


Number of serving: 5
1 tablespoon unsalted butter

4 cups 1/2-inch cubes peeled celery root (from one - 1 1/4-pound celery root)

3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)

1 1/2 cups chopped onion (about 1 large)

1/4 cup white wine

4 cups low-salt chicken broth

4 sprigs of thyme

1/4 cup buttermilk

fine-grain sea salt and fresh-cracked black pepper, to taste

1/4 cup snipped chives, for garnish

extra-virgin olive oil, for drizzling


  • Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion.
  • Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
  • Add wine, broth and thyme. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes.
  • Remove from heat; cool slightly. Working in batches, puree soup in blender until smooth.
  • Return soup to pot and stir in the buttermilk. Season to taste with salt and pepper.
  • Garnish with snipped chives and a drizzle of olive oil.


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