Celery Root and Apple Soup
w/ Chive Oil Garnish & Crisp Pancetta
Yield: 6 servings
Crispy pancetta sprinkled on top adds a salty, savory flavor to this semi-sweet soup.
Ingredients:
¼ cup (½ stick) butter
1 ½ cups chopped yellow onion (about 1 large)
4 cups ½ -inch peeled celery root (from one 1 ¼ -pound celery root)
3 cups ½ -inch peeled & cored Granny Smith apples (from about 2 medium)
4 cups (or more) low-salt chicken broth
½ cup chopped chives
½ cup grapeseed oil
pinch of salt
2-3 oz thinly sliced pancetta (Italian bacon)
Preparation:
*Melt butter in heavy large pot over medium heat. Sauté onions for 5 minutes. Add celery root and apples; sauté 10-15 minutes more, stirring often, until vegetables are slightly translucent (do not brown). Add 4 cups of broth. Cover and bring to a simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
*Meanwhile, Preheat oven to 375˚F. Arrange pancetta slices in single layer on parchment lined baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta and set aside.
*Working in batches, puree soup in blender until smooth, adding more broth by ¼ cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper.
*Puree chives, grapeseed oil, and pinch of salt in blender or food processor until smooth. If desired, strain solids through coffee filter or paper towel.
Do ahead: This soup can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
To learn more about Roussanne Wines - http://en.wikipedia.org/wiki/Roussanne
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