Celery-Root Soup with Bacon and Green Apple

Name: Celery-Root Soup with Bacon and Green Apple
Yield: 4 servings
Ingredients: 1 3 medium leeks (3/4 lb), white and pale green parts only; 1 3 bacon slices (2 oz); 1 1 tablespoon olive oil; 1 1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces; 1 3 cups water; 1 1 3/4 cups reduced-sodium chicken broth; 1 1 Granny Smith apple; 1 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup); 1 1/3 cup inner celery leaves; 1 1 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1/2 cup half-and-half; 1 Special equipment: an adjustable-blade slicer

From the kitchen of Carly

Creamy celery root gets sharp clarity from green apple and crispy bacon, all swimming in a broth that tastes like comfort but feels entirely fresh. Silky, light, and built for autumn afternoons.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 medium leeks (3/4 lb), white and pale green parts only
13 bacon slices (2 oz)
11 tablespoon olive oil
11 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
13 cups water
11 3/4 cups reduced-sodium chicken broth
11 Granny Smith apple
13/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
11/3 cup inner celery leaves
11 teaspoon salt
11/4 teaspoon black pepper
11/2 cup half-and-half
1Special equipment: an adjustable-blade slicer

Instructions

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.
Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.
Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.