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1
In a small saucepan, bring sherry vinegar, sugar, salt, and 1 cup (240ml) water just to a simmer, to dissolve salt and sugar. Remove from heat and let cool. Place grapes in a nonreactive heatproof bowl and pour pickling liquid on top. Lay a paper towel directly against surface to submerge grapes. Let grapes marinate at room temperature for at least 30 minutes and preferably overnight.
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2
Preheat oven to 350u00b0F (180u00b0C). In a medium mixing bowl, combine peanut butter, butter, flour, confectioners' sugar, cornstarch, salt, dill, onion powder, and cayenne pepper. Using your hands, rub together until mixture is thoroughly combined and forms small clumps.
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3
Spread crumble mixture evenly on a rimmed baking sheet lined with parchment or foil. Bake, tossing once during baking, until crumble is evenly golden brown, about 15 minutes. Set aside to cool.
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4
In a Dutch oven or large saucepan, melt butter over medium heat until foamy. Add onion, celery, celery root, apple, and a large pinch of salt and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
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5
Add vegetable stock or water and simmer until vegetables are completely tender, about 30 minutes. Stir in reserved celery leaves.
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6
Working in batches, ladle vegetables and broth into a blender pitcher, making sure not to fill pitcher more than halfway. Blend soup, starting at low speed and gradually increasing speed to high, until totally smooth. If needed, strain soup through a fine-mesh strainer before returning to pot.
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7
Bring soup back to a simmer and add cream. Season with salt and a few tablespoons of the grape-pickling liquid. Serve hot, garnishing with peanut crumble and pickled grapes.
