Recipe of the Week: Creamy Apple and Celery Root Soup

 

mqqv03bs0et5v2ypn5rHere’s a healthy and yummy winter soup to warm you on a cold day. The recipe makes enough to cool and keep for another day. Preparation time is about forty minutes—not bad for creating several wonderful meals. This recipe is courtesy of Rachael Ray found at Food Network.

Creamy Apple and Celery Root Soup

 Ingredients:

3 T olive oil

1 large celery root (1 ¼ pound, peeled and chopped)

2 parsnips peeled and chopped

1 potato peeled and chopped

1 onion chopped

Salt and pepper

1 bay leaf

2 T. chopped fresh thyme

2 large gala apples (or other sweet and crispy apples) peeled and chopped

½ lemon, juiced

½ cup calvados apple liquor or ½ cup sauterne wine

4 cups chicken stock

1 cup heavy cream

Preparation:

Heat the olive oil in a large pan. Add chopped vegetables, bay and thyme. Season with salt and pepper and cook until soft, ten to twelve minutes. Add apples and lemon juice and cook five minutes. Add the wine and then the chicken stock. Simmer over medium-low heat for twenty to twenty-five minutes. Remove bay leaf and puree soup. If too thick add 1 cup water. Add cream, cool and store until served.

juliet

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