Celery Root and Apple Soup with Chives
2 pounds celery root peeled and diced
2 pounds granny smith apples peeled and diced
1 head fennel. cored and diced, fronds reserved
1 pound russet potatoes, peeled and diced
1 quart chicken stock
1 teaspoon finely minced lemon zest (about half a lemon )
1/2 cup heavy cream
1 tablespoon minced chives
1 teaspoon lemon juice
Kosher salt and freshly ground white pepper
Combine the celery root, apples, fennel, russet potatoes and chicken stock in a non corrosive sauce pan. Heat the mixture to a simmer and cook simmering until very tender, about 1 hour. Warm the cream. Puree the soup until smooth. Pass through a loose mesh strainer. Add the cream. If too thick, thin with a little stock to desired consistency. Taste for seasoning and adjust the salt and pepper as needed. Divide among 4 bowls. Garnish with the lemon zest, fennel fronds and chives.
