This is the most popular soup I make—people go crazy for it. I first made it for a supper club I started at my friend Ko's jazz place in L.A. Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish.
Servings: Serves 6
  • Sea salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 medium celery roots , peeled and cut into 1-inch cubes
  • 2 stalks celery , chopped
  • 1 large onion , chopped
  • 2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
  • 1 bay leaf
  • 1 cup thick Cashew Cream
  • Freshly ground black pepper
  • 1 unpeeled Granny Smith apple , very finely diced
  • Chive oil   
  • Directions
    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.

    Add the celery root, celery, and onion and sauté 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.

    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.


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