Celeriac and Green Apple Soup from KEVIN HICKEY
-- Hotels, 4/1/2007
Celeriac and Green Apple Soup| Shallots, chopped | ½ cup (119 ml) |
| Vegetable Oil | 1 T (15 ml) |
| Celeriac, Peeled and Chopped | 2 each |
| Thyme | 2 Sprigs |
| Grannysmith Apples, cored, quartered | 1 each |
| White Wine | ½ cup (119 ml) |
| Chicken Stock | 1 cup (237 ml) |
| Heavy Whipping Cream | 4 oz. (119 ml) |
| Salt & White Pepper | To taste |
| Butter, unsalted | 1 T (15 ml) |
| Apple Chips | 1 Bag |
1. Sweat the shallots in oil. Add celeriac, apples and thyme, season.
2. Add Wine and reduce by two-thirds. Add chicken stock and reduce by half.
3. While simmering add the cream, cook for 8 minutes and then cool slightly. Puree in a blender until smooth, check seasoning. Add butter and garnish with Apple Chips.
