Celery Root Soup With a White Cheddar Cap |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe was created by chef Mark Tarbell when he won Iron Chef America. Ingredients:
2 lbs celery root, bulbs rinsed well |
4 granny smith apples, cortland or 4 mcintosh apples |
1/2 a large yellow onion, peeled and finely diced |
1/2 an 8-oz russet potato, scrubbed, peeled, and finely diced |
4 cups whole milk |
salt and white pepper |
1/8 lb unsalted organic butter |
1 cup shredded white cheddar cheese |
12 ounces grated white cheddar cheese |
1 red delicious apple |
1 ounce celery leaves (pale green, innermost leaves from celery stalks, 4 per serving) |
2 teaspoons lemon juice, divided |
1 tablespoon extra virgin olive oil |
Directions:
1. SOUP:.
2. Trim outer layer of celery root, cutting around bulb and leaving center white flesh, and dice.
3. Peel, core and seed the apples. Grate apple on a box grater.
4. Place a large saucepan over low to medium heat. Add milk, celery root, apples, onion, and potato.
5. Bring to a slow simmer and cook 45 minutes, until celery root is fork-tender. (Do not use high heat.).
6. Carefully puree soup in a blender until smooth. Strain through chinois or fine mesh strainer.
7. Season with salt and white pepper to taste and stir butter into soup.
8. CHEDDAR CAP:.
9. Place a very clean, small, dry, non-stick pan over medium heat. Add 2 ounces of grated Cheddar, evenly distributed in the pan.
10. Cook about 2 minutes on one side and check for color. You want each side to be a crispy golden brown. When the first side is cooked, flip and cook the other side.
11. Remove immediately from pan and place onto a cutting board. Using a cup or ring mold, cut cheese into a circular shape. Place round on paper towels to drain.
12. GARNISH:.
13. Fill a bowl with very cold water and add 1 tsp lemon juice.
14. Core the apple and cut into very thin strips, immersing in the cold water.
15. Just before serving drain apple strips, dry, toss with the olive oil, lemon juice, and celery leaves.
16. TO SERVE:.
17. Divide soup into heated serving bowls.
18. Top each bowl with a cheddar cap. NOTE: Do not place cap on bowl until just ready to serve.
19. Spoon garnish atop cheddar cap and serve.
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