Granny smith apple-onion soup with celery root

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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