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Ingredients

Serves 12

• 2 tablespoons plus 1 teaspoon olive oil
• 5 medium celery root, peeled and cut into 1/2-inch pieces
• 3 small onions, chopped
• 3 ribs celery, chopped
• 1 leek, white part only, rinsed well and chopped
• 10 shallots, chopped
• 16 cups store-bought or homemade vegetable stock
• 1 cardamom pod
• 1 (1-inch) stick cinnamon
• 1 teaspoon whole coriander
• 1 star anise
• 1 cup brussels sprout leaves (from about 15 brussels sprouts)
• 2 cups heavy cream
• 1/4 cup peeled, cored, and chopped honeycrisp apples
• Chestnut Puree
• Croutons

Description

This Soup From Chef Michael Anthony Of Gramercy Tavern Adds A Touch Of Elegance To Any Meal.Photo Credit: Ellen Silverman

Martha Stewart