GMA Recipe: Celery Apple Soup with Gold Garnish

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Celery Apple Soup with 24 Karat Gold Garnish
From chef and author Wolfgang Puck
Friday, March 3, 2006

When Wolfgang Puck is cooking for the stars you know it's going to be great. Here's one of the dishes he's serving to the celebrities at the Governor's Ball after the Academy Awards. It's a family sized version from Good Morning America.

Ingredients

2 pounds celery root, peeled and coarsely chopped

1 yellow onion, coarsely chopped

2 Fuji apples, coarsely chopped

1 tablespoon fresh flat parsley, chopped

3 garlic cloves

2 cups white wine

4 cups freshly made or store-bought chicken stock

2 cups heavy cream

4 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

1 cup celery leaves

Garnish

1 celery stalk, finely diced

1 medium carrot, finely diced

1 large leek, white part only, finely diced

1 tablespoon extra virgin olive oil

1/4 cup white wine

1 medium Fuji apple, finely diced

1 page gold leaf -- (optional)

Directions

In a medium saucepan, melt 2 tablespoons of the butter. Sweat the vegetables and the apple for about 30 seconds.

Add the wine and reduce to half.

Add the chicken stock, and bring to a boil. Add the cream, and simmer for about 1 hour.

While the mixture is still hot, in a food processor fitted with a steel blade, blend the soup at medium speed. Strain the soup with a fine-mesh sieve and then return to the food processor. Add the celery leaves and process at high speed until thoroughly combined.

Season to taste with salt and pepper.

Sweat the celery, carrots and leeks in olive oil. Deglaze with wine. Allow to cool. Toss in the apple.

Ladle the soup into individual bowls. Add the garnish. Top with small pieces of gold leaf, if desired. Serve immediately.

Serves 6

Recipe copyright Wolfgang Puck ©2006