-
1
SOUP:.
-
2
Trim outer layer of celery root, cutting around bulb and leaving center white flesh, and dice.
-
3
Peel, core and seed the apples.
-
4
Grate apple on a box grater.
-
5
Place a large saucepan over low to medium heat.
-
6
Add milk, celery root, apples, onion, and potato.
-
7
Bring to a slow simmer and cook 45 minutes, until celery root is fork-tender.
-
8
(Do not use high heat.
-
9
).
-
10
Carefully puree soup in a blender until smooth.
-
11
Strain through chinois or fine mesh strainer.
-
12
Season with salt and white pepper to taste and stir butter into soup.
-
13
CHEDDAR CAP:.
-
14
Place a very clean, small, dry, non-stick pan over medium heat.
-
15
Add 2 ounces of grated Cheddar, evenly distributed in the pan.
-
16
Cook about 2 minutes on one side and check for color.
-
17
You want each side to be a crispy golden brown.
-
18
When the first side is cooked, flip and cook the other side.
-
19
Remove immediately from pan and place onto a cutting board.
-
20
Using a cup or ring mold, cut cheese into a circular shape.
-
21
Place round on paper towels to drain.
-
22
GARNISH:.
-
23
Fill a bowl with very cold water and add 1 tsp lemon juice.
-
24
Core the apple and cut into very thin strips, immersing in the cold water.
-
25
Just before serving drain apple strips, dry, toss with the olive oil, lemon juice, and celery leaves.
-
26
TO SERVE:.
-
27
Divide soup into heated serving bowls.
-
28
Top each bowl with a cheddar cap.
-
29
NOTE: Do not place cap on bowl until just ready to serve.
-
30
Spoon garnish atop cheddar cap and serve.
