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Curried Celery Root Soup
From Dorothy McNett's recipes at www.dorothymcnett.com as adapted from a fabulous soup served at Nepenthe Restaurant in Big Sur, California on Christmas day years ago. A friend and I sat outside in the warm sunshine overlooking the beautiful Pacific Ocean while dining on this soup which we paired with a Spanish Albarino white wine that went perfectly! The chef was so kind to give me the recipe. Since his version makes gallons, I adapted it for home use to serve 3-4.
4 strips bacon
2 celery roots
2 green apples
1 large onion
1/4 cup white wine
1 1/2 - 2 cups apple juice
1 tablespoon curry powder
3/4 cup heavy whipping cream
salt and pepper to taste
Cut the bacon into small pieces and fry in saute pan to render out most of the fat. Discard most of the fat. Wash the celery roots well, then trim off top and bottom and with a vegetable peeler, peel them. Dice or chunk the celery root, apples, and onion and add to the bacon in the saute pan. Cook over medium heat, stir occasionally, until tender and lightly browned. This may take about 20-30 minutes. Scoot the mixture to the sides of the pan, and into the center pour the wine, scraping and stirring with a silicone spatula to bring up any of the browned bits. Add juice, curry powder, cream and salt and pepper. Reduce to low heat and simmer, covered, about 20 - 30 minutes. Do not let it boil, just simmer gently. Add salt and pepper to your taste. Puree as desired, and serve.
Recipe created 2009-12-30.
