From Jesse Cool

This creamy soup is perfect on a cold rainy day. The bits of apples add texture and interest, while the cheese adds richness and warmth.

2 tablespoons butter
1 medium onion, finely chopped
½ cup dry white wine
5 cups chicken broth
1 large russet potato, peeled and chopped
1 large celery root (celeriac), about 1 pound, peeled and chopped
1½ tablespoons chopped fresh thyme
1 cup heavy cream
1 apple, peeled and chopped into ¼” pieces
Salt
Freshly ground black pepper
1 cup (4 ounces) shredded Cheddar or Jarlsberg cheese

In a large pot over medium-high heat, melt the butter and cook the onion for 4 minutes, or until soft. Add the wine and cook for 3 minutes longer. Add the broth, potato, celery root, and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 1 hour, or until the vegetables are very soft.

Working in batches if necessary, place the mixture in a food processor or blender. Process until smooth. Add the cream and pulse just until blended. Stir in the apple and season with salt and pepper to taste.

Top with cheese.

Makes 6 servings.

Kitchen Tip
I like to make soups a day or two ahead for the flavors to meld perfectly. Try making some on the weekend and refrigerate until later in the week for a speedy supper. Don’t forget a tossed salad and crusty bread.
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Jesse Cool is author of Your Organic Kitchen and lives in Menlo Park, California.
Her current book is The Really, Truly, Honest-to-Goodness One-Pot Cookbook.
Photo by Lisa Koenig
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