Recipe courtesy of Rachael Ray
Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich
Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons EVOO
  • 1 large celeriac (celery root), 1 1/4 pounds, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 Idaho potato, peeled and chopped
  • 1 onion, chopped
  • Kosher salt and freshly ground pepper
  • 1 bay leaf
  • 2 tablespoons chopped fresh thyme
  • 3 large Gala or other crispy, sweet apples, 2 peeled and chopped, 1 sliced
  • 1/2 lemon, juiced
  • 1/2 cup Calvados apple liquor or 1/2 cup Sauterne (citrusy) wine
  • 4 cups chicken stock, homemade or store-bought
  • 1 cup heavy cream or creme fraiche
  • 1 stick butter, softened
  • 8 slices, 1/2-inch thick, good quality white bread
  • 1/2 cup apple butter
  • 1/3 cup honey
  • 1/4 cup grainy Dijon mustard
  • 3/4 pound super sharp white Cheddar, sliced
  • 12 slices good quality smoky bacon

Directions

For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.

Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.

To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.

IDEAS YOU'LL LOVE

Rockin' Celery Boats

Recipe courtesy of Pilar Sanchez

Trini Callaloo (Coconut Soup)

Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

Recipe courtesy of Tony A Piedra

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here