New England Fall-Local Celery Root, Apple and Potato Soup

Celery Root is the ugly duckling of the root vegetables. I'm not going to lie-I was a little afraid and intimidated by it, but I decided to take the plunge. I shouldn't have been afraid-not only is it a great source of dietary fiber, vitamin B6, magnesium, potassium, manganese, source of vitamin C and phosphorus, but its delicious and versatile! Because it is a starchy root vegetable, its good in 'mashes, and lower in carbohydrates and calories than potatoes. And-its a Local!
On the recommendation of my mother I decided to check out this fall soup from marathastewart.com. I decreased the portions, because I wasn't cooking for 6-8 people. Here's my version of the recipe.

• 1 medium onion, chopped
• 6 cups peeled, chopped celery root
• 1 lb red potatoes
  
• 10 cups homemade or low-sodium store-bought vegetable stock
• 2 cups peeled, cored, and quartered local apples

1.In a large heavy-bottomed pan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes.
2. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
3. Add apples and continue simmering for 5 minutes.
4.Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper.

I don't have an immersion blender, so I attempted the conventional blender method. I was a bit apprehensive that it would work, me being a novice and afraid of 2nd degree burns-but it went very smoothly-literally!!

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This soup was so satisfying, and warmed my tummy right up! Perfect for these Fall days, in beautiful New England!