Cheryll Blair, Owner
1/4 cup (1/2 stick) butter
4 cups 1/2” cubes peeled celery root (from one 1 1/4 lb. celery root)
3 cups 1/2” cubes peeled, cored Granny Smith apples (about 2 medium)
1 1/2 cups chopped Walla Walla Sweet onion (about 1 large)
4 1/2 cups chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)
Soup: Melt butter in heavy large pot over medium heat. Add celery root, apples and onion. Cook until apples and some of the celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer.
Reduce heat to medium-low; simmer covered until celery root and apples are soft,
stirring occasionally, about 25 minutes. Remove from heat; cool slightly. Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cup increments to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and keep refrigerated or frozen.
Topping: Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
Preheat oven to 375 degrees. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. Let stand at room temperature. Serve soup warm, sprinkle with pancetta crumbles and drizzle with chive oil. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead.