Fall Celery Root Soup
The flavors of celery root, leeks, fennel and tart green apple come together with the mysterious, sweet umami of Mirin in this sumptuous soup.
by KITCHEN TREASURES™ - Lizette and Geoffrey Marx for Takara
Main Ingredients
| Butter | 2 tablespoons |
| Leeks cleaned and thinly sliced | 2 |
| Fennel Bulbs thinly sliced | 2 |
| Tart Green Apple peeled and thinly sliced | 1 |
| Apple Cider Vinegar | 2 tablespoons |
| Takara Mirin | 1/4 cup |
| Small Celery Roots, peeled and medium diced | 2 |
| Chicken Stock | 4 cups |
| Bay Leaf | 1 |
| Salt & Pepper | To taste |
Garnishes
| Lightly Crushed Toasted Pistachios | 1/4 cup |
| Finely Chopped Celery | 2 tablespoons |
| Finely Chopped Green Onion | 1 tablespoon |
Cooking Steps
| In a 8 qt. stock pot, melt butter over medium heat |
| Add leeks, fennel and apple, stir well, cover and sweat ingredients for 10 minutes, stirring occasionally with a wooden spoon |
| Once vegetables are softened and translucent, add a pinch of sea salt. Cook for another 5 minutes |
| Deglaze with apple cider vinegar and scrape up any browned bits from the pan |
| Add celery root and Mirin. Stir well and cook for 5 minutes more |
| 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 |
| 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 |
| Transfer blended soup back into a clean stock pot. Season to taste with sea salt and pepper |
| To serve, ladle soup into a bowl and top with toasted pistachios, chopped celery and green onion |