Celery Root and Apple Soup

Celery Root and Apple Soup

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1/4 cup (4 tbsp) unsalted butter
4 cups 1/2-inch cubes peeled celery root
3 cups 1/2-inch cubes peeled cored Granny Smith apples
1 medium yellow onion, chopped 
4 cups chicken stock or vegetable stock
3 thick strips smokey bacon, cut into lardons
3 tbsp chopped chives


Melt butter in Le Creuset (or other heavy pot) over medium heat.  Add canola oil to melted butter.  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 4 cups chicken stock.  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.  Puree soup with an immersion blender until smooth.  If the soup is too thick, add a little water to thin it out to your desired consistency.  Season to taste with s&p. 

Meanwhile, fry bacon in a cast iron pan over medium heat until most of the fat is rendered (and the bacon is crispy), about 5 minutes. Transfer bacon to paper towel-lined plate using a slotted spoon.  Set aside.

Divide soup among bowls.  Sprinkle bacon and chives over each bowl.  Serve with a simple salad and crusty bread.