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1
Make the Stock: Combine all the ingredients in a large pot and bring to a boil.
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2
Lower the heat and simmer for 45 minutes.
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3
Strain the stock, return to the pot, and bring to a boil.
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4
Reduce the stock to 2 1/2 cups.
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5
(The stock can be made up to 3 days in advance and refrigerated, covered.)
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6
Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil.
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7
Lower the heat and simmer until the celeriac is tender.
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8
Strain the soup, reserving the celeriac and liquid separately.
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9
Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl.
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10
Whisk enough liquid into the puree to reach a soup-like consistency.
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11
Strain the soup through a fine-mesh sieve.
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12
.
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13
(The soup can be made up to 3 days in advance and refrigerated, covered.)
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14
To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed.
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15
Set aside.
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16
To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat.
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17
Add the apples and baste them with the curry mixture, using a kitchen spoon.
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18
Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour.
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19
Let the apples and cool.
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20
Core the apples and cut into slices about 1/16 inch thick.
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21
Set aside.
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22
(The apples can be made up a day in advance and refrigerated, covered.)
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23
Meanwhile, bring a small saucepan of salted water to a boil.
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24
Using a peeler, peel the celery, removing the strings.
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25
Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds.
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26
Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking.
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27
Drain and set aside.
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28
When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates.
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29
Meanwhile, bring the soup to a boil in a teapot.
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30
Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate.
