Wolfgang's Celery Root Apple Soup
Celery Root Soup with Fuji Apples and 24 Karat Gold
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.
Ingredients
Cooking Directions
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
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.
Recipe Summary
Main Ingredients: celery root, apples, garlic, white wine
Course: Appetizer/Starter, Lunch, Soup
