1/2 stick butter
4 cups celeriac, peeled and cubed
3 cups tart apples, peeled and cubed
1 1/2 cups chopped onion
4 cups chicken broth
1/2 cup chopped chives
1/2 cup grape seed oil or other mild oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)
Melt butter in heavy large pot over medium heat. Add celeriac, apples and onion. Cook until apples and some of celeriac are translucent but not brown, stirring often, about 15 minutes. Add broth, cover and bring to simmer. Reduce heat to medium-low; simmer, covered, until celeriac 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 if you prefer a thinner consistency. Return soup to pot. Season to taste with salt and pepper. The soup, to this point, can be done ahead. Keep refrigerated.
Puree chives, oil, and pinch of salt in blender until smooth. Roast the pancetta in a single layer in a 375° oven until browned and crispy. Drain on paper towels, then crumble.
Rewarm soup over medium heat. Divide among bowls and sprinkle each with pancetta crumbles. Drizzle each bowl with chive oil.
We thank Epicurious.com for this delicious recipe.