Granny smith apple-onion soup with celery roo
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions, coarsely chopped |
| 2 | larges | Red potatoes, diced (skin optional) |
| 3 | Granny Smith apples, peeled, cored and chopped | |
| 1 | medium | Celery root, peeled and diced |
| 2 | tablespoons | Vegetable oil |
| 1 | gallon | Chicken stock |
| Salt and pepper | ||
| Chopped chives for garnish (optional) | ||
Directions
In a large pot, saute onions, potatoes, apples, and celery root in the oil. When the onions are soft, add the chicken stock. Bring to a boil, then lower to a simmer and cook for about 40 minutes, until all the vegetables are very soft. Force through a sieve for puree in a blender. Return to pot and reheat. Add salt and pepper to taste.
Serve garnished with chopped chives if desired.
Serves 10
From the cookbook "Apples" by Robert Berkley AR/93
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