Celeriac Soup


3 Tbsp extra-virgin olive oil
2 medium celery roots, peeled and cut into 1-inch cubes
2 stalks celery, chopped
1 large onion, chopped
2 quarts faux chicken or vegetable broth (low sodium for either)
1 bay leaf (optional)
1 cup thick Cashew Cream (see below)
Freshly ground black pepper
1 unpeeled Granny Smith apple, very finely diced


Heat the olive oil in a large stockpot over medium heat. Add the celery root, celery and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for another 10 minutes.

Working in batches, pour the soup into a blender, covering the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving and serve.
Cashew Cream

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

Can be used in place of heavy cream in any recipe to keep it "dairy-free."