Celery Root Soup with Lemony Crab

This velvety soup, made with roasted celery root and apple, is finished with a mound of bright and briny crab salad. Serve it as an appetizer or light lunch.

Calories

150

Carbohydrates

42g

Protein

26g

Potassium

264mg

Fiber

4g

Sugar

2g

Ingredients

1 large celery root, trimmed, peeled, and chopped into 3/4-inch pieces (about 3 3/4 cups)
1 medium apple (such as Honeycrisp), peeled, cored, and chopped into 3/4-inch pieces (about 1 1/4 cups)
2 large shallots, peeled and quartered
3 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided, plus more for garnish
8 ounces fresh jumbo lump crabmeat, drained and picked
3 tablespoons finely chopped mixed tender fresh herbs (such as chives and parsley)
1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
6 tablespoons crème fraîche, divided
4 cups chicken stock or vegetable broth, warmed

Direction

Preheat oven to 400°F. Toss together celery root, apple, shallot, garlic, oil, thyme, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper on a large rimmed baking sheet. Roast until tender, 35 to 40 minutes, stirring once after 20 minutes.
Meanwhile, stir together crabmeat, tender herbs, lemon zest and juice, 2 tablespoons crème fraîche, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until evenly combined. Cover and refrigerate until ready to serve.
Squeeze roasted garlic cloves into a blender; discard peels. Transfer celery root mixture to blender, and add stock. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 2 minutes. Add remaining 1/4 cup crème fraîche, and process until just combined, about 10 seconds.
Divide crab mixture among soup bowls. Pour soup evenly around crab mixture. Drizzle with additional olive oil, and garnish with black pepper. Serve hot.