Celery Root Soup

Cooking Steps

1. In a 8 qt. stock pot, melt butter over medium heat

2. Add leeks, fennel and apple, stir well, cover and sweat ingredients for 10 minutes, stirring occasionally with a wooden spoon

3. Once vegetables are softened and translucent, add a pinch of sea salt. Cook for another 5 minutes

4. Deglaze with apple cider vinegar and scrape up any browned bits from the pan

5. Add celery root and Mirin. Stir well and cook for 5 minutes more

6. Add stock and one bay leaf and bring to a soft boil. Turn down heat and allow to simmer, covered for 20 to 30 minutes, or until celery root can be easily smashed with a fork. Once celery root is very tender, take out bay leaf and remove pot from stove

7. Using a high-powered blender, puree soup in batches until very smooth. Pour each batch through a sieve or a chinois into a large bowl

8. Transfer blended soup back into a clean stock pot. Season to taste with sea salt and pepper

9. To serve, ladle soup into a bowl and top with toasted pistachios, chopped celery and green onion