Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Celery Root and Ginger Gold Apple Soup 2.8 (47) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 16, 2015 Print Rate It Share Share Tweet Pin Email Servings: 6 Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal. Ingredients 2 tablespoons olive oil 1 medium onion, chopped Coarse salt and freshly ground pepper 6 cups peeled, chopped celery root (from about 2 large celery roots) 1 cup peeled and chopped Yukon gold potatoes (from about 1 potato) 10 cups homemade or low-sodium store-bought vegetable stock 2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish ¼ cup celery leaves or leaves from celery root stem, for garnish Directions In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes. Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves. Rate it Print