Recipe of the Week


Prep Time: 1 Hour
Yields: 12 Servings

Although most Louisianan’s are quite familiar with celery as part of the trinity in our cooking, very few of us use celery root, or celeriac as it’s known in our kitchen. While I love the taste of celery, when combined with the unique flavor of celery root pan-roasted with applewood smoked bacon, everyone can enjoy the explosion of flavor created by celery.

2 medium celery roots, peeled and (½-inch) diced
2 cups diced celery
6 slices smoked applewood-smoked bacon, (¼-inch) diced
¼ pound butter
½ cup diced onions
½ cup diced red bell peppers
¼ cup thinly sliced garlic
¾ cup flour
2½ quarts chicken stock
2 cups peeled and diced Granny Smith apples, skin reserved
2 cups heavy whipping cream
salt and black pepper to taste
granulated garlic to taste
½ cup reserved minced apple skin for garnish

In a 2-gallon stockpot, melt butter over medium-high heat. Add bacon and cook until fat is rendered and bacon is crisp. Add diced celery, onions, bell peppers and sliced garlic. Sauté 3–5 minutes or until vegetables are wilted. Whisk in flour, stirring constantly until a white roux is achieved. Add chicken stock, one ladle at a time, stirring constantly. Bring to a low boil and cook 30 minutes. Add diced apples and celery root. Bring to a rolling boiling, reduce to simmer and cook 30 minutes, stirring occasionally. Once celery root is tender, using an emersion blender or food processor, purée soup until smooth and creamy. Return puréed soup to pot, add heavy whipping cream and blend well. Simmer 10–15 additional minutes. Season to taste with salt, black pepper and granulated garlic. Additional stock may be added to retain consistency. Serve an equal portion in each soup bowl and garnish with minced apple skin.








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