Celery Root and Roasted Apple Veloute
3 garlic cloves
2 medium carrots, chopped
2 apples, roasted
400 grams of celery root, chopped
150 grams potatoes
7 cups vegetable stock or water
salt and pepper
1 sprig of fresh thyme
Preheat the oven to 425 degrees F. Cut the apples in quarters. Place them on a sheet pan and toss with the olive oil, salt and pepper. Roast for 30 to 35 minutes, until very tender.
Set a saucepan over medium-high heat. Saute the onion for 5 minutes. Add the garlic to the pan and saute until fragrant, 45 to 60 seconds. Add the celery root, potato, stock, thyme, salt and pepper to the saucepan and bring to a boil; reduce heat to a simmer and cook until the celery root is very tender, 45 minutes to 1 hour.
When the celery root is tender, remove the saucepan from the heat, add the roasted apples and puree the soup using an immersion blender (or in batches using a blender), until smooth. Stir in the soy cream. Taste, and re-season the soup if necessary and serve, garnished with chives.
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