Celery Root Soup With Granny Smith Apples

• sea salt
• 3 tablespoons extra-virgin olive oil
• 2 celery roots mediums, peeled and cut into 1-inch cubes
• 2 stalks celery chopped
• 1 onion large, chopped
• 2 quarts chicken broth faux
• 1 bay leaf
• 1 cup cream thick Cashew
• freshly ground black pepper
• 1 Granny Smith apple unpeeled, very finely diced
• oil Chive

1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
2. Add the celery root, celery, and onion and saute for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.
3. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.

salt, extravirgin olive oil, celery roots, stalks celery, onion, chicken broth faux, bay leaf, cream thick, freshly ground black pepper, apple, oil chive

Taken from www.yummly.com/recipe/Celery-Root-Soup-With-Granny-Smith-Apples-1650196 (may not work)