What's the soup of the day? Celeriac Root & Apple

If you've ever seen this alien-looking root in the produce department of your grocery store, you may have wondered what it is.  It is a celeriac root.  Celeriac root is one of the most overlooked and delicious vegetables.  Under all that knobby and ugly skin is a dense and flavorful bulb.  It has that familiar celery taste but with a more intense, earthy texture.  I love making this soup because it is unexpected. The celery flavor gives this soup a light but warming taste while the apple gives a little sweetness and tartness.

2 celeriac roots, peeled and diced
2 tablespoons olive oil
1 medium onion, diced
2 apples, peeled and diced
1/2 teaspoon celery seed
8 cups vegetable broth
Salt & pepper to taste

The celeriac root is a little hard to peel with a traditional vegetable peeler.  I cut off the bottom, stand it on that flat side, and trim off the peel with a knife.  Once you have all the peel off,  just cut it into slices, the slices into planks, and the planks into a dice.  Now dice your onion and the apple.

Heat the olive oil in a stockpot over medium heat.  Add the onion and sauté until soft.  Add the apple, celeriac root, celery seed, and continue to sauté.  When the apple begins to soften, add the vegetable stock to the pot.  Cover and bring to a boil.  Once boiling, lower the heat and let it simmer until the celeriac root is soft (about 45 minutes).  

After everything has simmered and softened, transfer to a blender and blend until smooth.  Taste for salt and pepper, and serve.