Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich Recipe

Name: Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO; 1 large celeriac (celery root), 1 1/4 pounds, peeled and chopped; 2 parsnips, peeled and chopped; 1 Idaho potato, peeled and chopped; 1 onion, chopped; Kosher salt and freshly ground pepper; 1 bay leaf; 2 tablespoons chopped fresh thyme; 3 large Gala or other crispy, sweet apples, 2 peeled and chopped, 1 sliced; 1/2 lemon, juiced; 1/2 cup Calvados apple liquor or 1/2 cup Sauterne (citrusy) wine; 4 cups chicken stock, homemade or store-bought; 1 cup heavy cream or creme fraiche; 1 stick butter, softened; 8 slices, 1/2-inch thick, good quality white bread; 1/2 cup apple butter; 1/3 cup honey; 1/4 cup grainy Dijon mustard; 3/4 pound super sharp white Cheddar, sliced; 12 slices good quality smoky bacon

Servings: persons

3 tablespoons EVOO
1 large celeriac (celery root), 1 1/4 pounds, peeled and chopped
2 parsnips, peeled and chopped
1 Idaho potato, peeled and chopped
1 onion, chopped
Kosher salt and freshly ground pepper
1 bay leaf
2 tablespoons chopped fresh thyme
3 large Gala or other crispy, sweet apples, 2 peeled and chopped, 1 sliced
1/2 lemon, juiced
1/2 cup Calvados apple liquor or 1/2 cup Sauterne (citrusy) wine
4 cups chicken stock, homemade or store-bought
1 cup heavy cream or creme fraiche
1 stick butter, softened
8 slices, 1/2-inch thick, good quality white bread
1/2 cup apple butter
1/3 cup honey
1/4 cup grainy Dijon mustard
3/4 pound super sharp white Cheddar, sliced
12 slices good quality smoky bacon

1
For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven.
2
Add the chopped celeriac, parsnips, potato, onion, bay and thyme.
3
Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally.
4
Add the apples and lemon juice and cook 5 minutes more.
5
Then deglaze the pan with the Calvados or Sauterne and add the chicken stock.
6
Simmer over medium-low heat, 20 to 25 minutes more.
7
Then remove the bay leaf and puree the soup.
8
If too thick, add 1 cup water to puree.
9
Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
10
Butter one side of each slice of bread.
11
Combine the apple butter, honey and mustard and spread over opposite sides of the bread.
12
With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
13
To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally.
14
Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes.
15
Place the bacon and sliced apples in the prepared sandwiches.
16
Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.

2002

kcal

Calories

144

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons EVOO, 1 large celeriac (celery root), 1 1/4 pounds, peeled and chopped, 2 parsnips, peeled and chopped, 1 Idaho potato, peeled and chopped, and more.

Yes, Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich

How did you like this recipe?

Frequently Asked Questions