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

Pan Roasted Diver Scallops with Potato and Celery Root Puree and Brown Butter

Recipe courtesy of Michael Symon

Celery Root Latkes

Recipe courtesy of Cooking Channel

Celery Root Slaw

Recipe courtesy of Eddie Russell

Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy

Recipe courtesy of Ellie Krieger

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

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here