Local New England Fall Soup!

What IS this creature??

Celery Root is definitely the ugly duckling of the root vegetables. But there's no need to be afraid; for not only is it a great source of vitamin C and phosphorus, but its delicious and versatile! Because it is a starchy root vegetable, its good in 'mashes, and lower in carbohydrates and calories than potatoes. And-its a Local!

Local New England Celery Root, Apple and Potato Soup

*Adapted from marathastewart.com

• 1 medium onion, chopped
• 6 cups peeled, chopped celery root
• 1 lb red potatoes
  
• 10 cups homemade or low-sodium store-bought vegetable stock
• 2 cups peeled, cored, and quartered local apples

1.In a large heavy-bottomed pan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes.
2. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
3. Add apples and continue simmering for 5 minutes.
4.Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper.

Not Lucky enough to own an immersion blender???? Just do it in batches in a conventional blender:

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Enjoy this warm soup on these perfect Fall days, in beautiful New England!