Celeriac & Apple Soup with Pancetta & Cabbage by Chef Silvia Baldini

Celeriac and Apple Soup with Pancetta & Cabbage

                                                                 Serves 4-6 Ingredients:

• 2 tablespoons butter (30g)
• 1 tablespoon olive oil
• 1 large yellow onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 carrot, chopped
• 2 apples, peeled and chopped
• 1 medium celeriac, peeled and chopped
• 1 medium potato, peeled and chopped
• 4 cups hot water or stock
• salt and pepper
• 3/4 cup cubed pancetta
• 1/2 cup shredded cabbage, Savoy or whatever is in season

Directions:

1. Melt the butter with the oil in a large saucepan over low heat. Add the onions, garlic and carrot. Cook gently until softened but not colored, about 10 minutes.
2. Add the apples, celeriac, and potato, then the stock. Turn the heat to medium and bring to a boil. Season with salt and pepper.
3. Lower heat, cover, and simmer for 20 minutes; take off heat and let cool slightly.
4. Put the soup in a food processor or use a hand-held immersion blender and pulse until silky-smooth.
5. Return the soup to a rinsed pan over medium heat; thin if necessary with water or stock. Reheat until simmering.
6. Add the pancetta and cabbage and simmer until the cabbage is bright green, about 15 minutes. Add salt and pepper to taste.

Shopping List

• butter
• olive oil
• 1 large yellow onion
• 2 cloves garlic
• 1 carrot
• 2 apples
• 1 medium celeriac
• 1 medium potato
• 4 cups hot water or stock
• pancetta
• 1 cabbage, Savoy or whatever is in season

Contributed by: CHOPPED Champion Silvia Baldini Chef and Founder of Strawberry and Sage

www.silviabaldini.com

info@silviabaldini.com

203-391-3703