This is a deep, intense soup that is perfect if you are looking for a special first course to impress guests.
;Ingredients
3 to 4 tbsp (50 to 60 ml) grapeseed or canola oil or butter
2 large cooking onions, chopped
1 cup (250 ml) white wine
1 large celery root, peeled and roughly chopped
5 Granny Smith apples, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
6 to 8 cups (1.5 to 2 L) cold water or vegetable stock
Kosher salt and freshly ground pepper, to taste
1 to 2 tbsp (15 to 25 ml) vinegar (apple cider, Champagne or white wine)
1 cup (250 ml) 35% cream (optional)
Directions
1. Heat oil over medium heat in a large, heavy soup pot. Cook onions for 5 to 10 minutes, until translucent. Stir in wine and let the liquid evaporate. Add celery root, apples and parsnips. Add cold water to just barely cover the vegetables. Turn the heat up to medium-high. When the water begins to boil, reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove from heat.
2. Using a hand (immersion) blender or in a blender, purée soup until it is smooth and silky. Season generously with salt and pepper. Add a dash of vinegar to help “awaken” the flavour even more. Add cream, if desired. Serve hot.
Chef’s Tips:
- Feel free to use pears in this recipe instead of apples.
- For an elegant presentation, drizzle with herb and pumpkinseed oils and top with a very fine julienne (or small dice) of Granny Smith apple and toasted pepitas.
Makes about 10 cups (2.5 L)
Recipe excerpted from James Beard winner Dish Entertains by Trish Magwood. Published by HarperCollins Canada. Copyright 2007 by Trish Magwood. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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