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Oscar Menu: Celery Apple Soup
March 3, 2006— -- Once again, Chef Wolfgang Puck is in charge of the menu for the exclusive Governors Ball following the Oscars. You, too, can eat like a star by following Puck's recipe for Celery Root Soup with Fuji Apples and 24 Karat Gold below.
Ingredients
2 pounds celery root, peeled and coarsely chopped
1 yellow onion, coarsely chopped
2 Fuji apples, coarsely chopped
1 tablespoon fresh flat parsley, chopped
3 garlic cloves
2 cups white wine
4 cups freshly made or store-bought chicken stock
2 cups heavy cream
4 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
1 cup celery leaves
In a medium saucepan, melt 2 tablespoons of the butter. Sweat the vegetables and the apple for about 30 seconds. Add the wine and reduce to half. Add the chicken stock, and bring to a boil. Add the cream, and simmer for about 1 hour. While the mixture is still hot, in a food processor fitted with a steel blade, blend the soup at medium speed. Strain the soup with a fine-mesh sieve and then return to the food processor. Add the celery leaves and process at high speed until thoroughly combined. Season to taste with salt and pepper.
Garnish
1 celery stalk, finely diced
1 medium carrot, finely diced
1 large leek, white part only, finely diced
1 tablespoon extra virgin olive oil
1/4 cup white wine
1 medium Fuji apple, finely diced
1 page gold leaf -- (optional)
Sweat the celery, carrots and leeks in olive oil. Deglaze with wine. Allow to cool. Toss in the apple. Ladle the soup into individual bowls. Add the garnish. Top with small pieces of gold leaf, if desired. Serve immediately.
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