Celery Root and Apple Soup with Truffles

EastSide Bistro in Crested Butte, Colorado, offers a breathtaking backdrop of Mt. Crested Butte in a warm, intimate and beautifully decorated dining room.  Owners Ben and Liz Satterlee, along with Chef Kalon Wall, create seasonal menus that reflect locally-sourced baked goods and farm-fresh produce.  Enjoy the Celery Root and Apple Soup with Truffles recipe.  In the Ski Town Soups cookbook, EastSide Bistro shares its Sherry and Chestnut Soup with Celery Root and Fennel Pollen.

Celery Root and Apple Soup with Truffles

4 celery roots, chopped

1 onion, julienned

1 shallot, diced

2 garlic cloves, sliced

4 celery ribs, peeled and chopped

4 apples, chopped

1/2 cup brandy

8 quarts water

1/2 cup cream

Bouquet - 2 bay leaves, 6 thyme sprigs, 2 anise stars

2 Tbsp. olive oil

1/4 cup butter

In a sauce pot over medium heat, combine oil, butter, celery root, onions, shallots, garlic and celery.  Sweat until vegetables are translucent.  Add apples and lightly caramelize.  Remove pot from heat and deglaze with brandy.  Add water and bouquet; bring to a simmer until vegetables are soft.  Remove bouquet and add cream.  In a blender or with an immersion blender, puree mixture until silky smooth.

Serving Suggestion: Garnish soup with minced or shaved truffles mixed with truffle oil and minced chives.


Jennie Iverson
Jennie Iverson

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