celery root soup with lemony crab
Recipes
Soups & Salads
Celery Root Soup with Lemony Crab
This velvety soup, made with roasted celery root and apple, is finished with a mound of bright and briny crab salad. Serve it as an appetizer or light lunch.
Ingredients
- 1 large celery root, trimmed, peeled, and chopped into 3/4-inch pieces (about 3 3/4 cups)
- 1 medium apple (such as honeycrisp), peeled, cored, and chopped into 3/4-inch pieces (about 1 1/4 cups)
- 2 large shallots, peeled and quartered
- 3 garlic cloves, unpeeled
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided, plus more for garnish
- 8 ounces fresh jumbo lump crabmeat, drained and picked
- 3 tablespoons finely chopped mixed tender fresh herbs (such as chives and parsley)
- 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
- 6 tablespoons crème fraîche, divided
- 4 cups chicken stock or vegetable broth, warmed
Directions
- Preheat oven to 400°F. Toss together celery root, apple, shallot, garlic, oil, thyme, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper on a large rimmed baking sheet. Roast until tender, 35 to 40 minutes, stirring once after 20 minutes.
- Meanwhile, stir together crabmeat, tender herbs, lemon zest and juice, 2 tablespoons crème fraîche, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until evenly combined. Cover and refrigerate until ready to serve.
- Squeeze roasted garlic cloves into a blender; discard peels. Transfer celery root mixture to blender, and add stock. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 2 minutes. Add remaining 1/4 cup crème fraîche, and process until just combined, about 10 seconds.
- Divide crab mixture among soup bowls. Pour soup evenly around crab mixture. Drizzle with additional olive oil, and garnish with black pepper. Serve hot.
