Want to try something new? This silky smooth celeriac and apple soup boasts an unprecedented amount of flavor. Try it out now!
1/4cupunsalted butter(1/2 stick)
1 1/4poundscelery root(peeled should yield about 4 cups of 1/2-inch cubes)
2medium Granny Smith apples(peeled and cored yields about 3 cups of 1/2-inch cubes)
1largeonion(about 1 1/2 cups chopped)
4cupslow sodium chicken broth(or more as needed)
Salt and pepper to taste
Melt butter in a large, heavy pot over medium heat. Add chopped celery root, apples and onion. Cook until apples and some of the celery root are translucent (not brown), stirring often, about 15 minutes.
Add 4 cups broth. Cover and bring to a simmer. Reduce heat to medium-low and simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes.
Remove from heat and cool slightly. Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency.
Return soup to pot. Season to taste with salt and pepper.
Puree chives, grapeseed oil, and a pinch of salt in the blender until smooth.
Divide soup among bowls. Drizzle each bowl with chive oil before serving.