Celery Soup With Peanut Crumble and Pickled Grapes Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
For the Pickled Grapes:
2/3 cup sherry vinegar
1/3 cup sugar
1 tablespoon kosher salt
1 small bunch
For the Peanut Crumble:
1/2 cup creamy unsweetened peanut butter
2 tablespoons unsalted butter, softened
1/2 cup all-purpose flour
6 1/2 tablespoons confectioners\' sugar
2 tablespoons cornstarch
1 1/2 teaspoons kosher salt
3/4 teaspoon dried dill
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
For the Celery Soup:
2 tablespoons unsalted butter
1 small yellow onion, diced
1 bunch celery, cut into 1-inch chunks, leaves reserved
1 medium celery root, peeled and cut into 1-inch chunks
1 small tart apple, such as Honeycrisp, peeled, cored, and cut into 1-inch chunks
Kosher salt
1 quart vegetable stock or water, plus more to adjust
1/3 cup heavy cream
Directions
In a small saucepan, bring sherry vinegar, sugar, salt, and 1 cup water just to a simmer, to dissolve salt and sugar. Remove from heat and let cool. Place grapes in a nonreactive heatproof bowl and pour pickling liquid on top. Lay a paper towel directly against surface to submerge grapes. Let grapes marinate at room temperature for at least 30 minutes and preferably overnight.
Preheat oven to 350 degrees F . In a medium mixing bowl, combine peanut butter, butter, flour, confectioners' sugar, cornstarch, salt, dill, onion powder, and cayenne pepper. Using your hands, rub together until mixture is thoroughly combined and forms small clumps. Spread crumble mixture evenly on a rimmed baking sheet lined with parchment or foil. Bake, tossing once during baking, until crumble is evenly golden brown, about 15 minutes. Set aside to cool.
In a Dutch oven or large saucepan, melt butter over medium heat until foamy. Add onion, celery, celery root, apple, and a large pinch of salt and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes. Add vegetable stock or water and simmer until vegetables are completely tender, about 30 minutes. Stir in reserved celery leaves. Working in batches, ladle vegetables and broth into a blender pitcher, making sure not to fill pitcher more than halfway. Blend soup, starting at low speed and gradually increasing speed to high, until totally smooth. If needed, strain soup through a fine-mesh strainer before returning to pot.
Bring soup back to a simmer and add cream. Season with salt and a few tablespoons of the grape-pickling liquid. Serve hot, garnishing with peanut crumble and pickled grapes.
