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
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.