Celery Root and Apple Soup with Tarragon

Most will agree that celery root is more intimidating than inspiring; with a mess of hairy
roots, it looks more like a lumpy softball than a vegetable. I decided to cook with it this past week because it’s abundant and inexpensive right now, but also for a deeper reason: While anyone can serve lobster or filet mignon and have it taste good, successfully turning an ingredient like celery root into something glorious is an exhilarating experience. Seriously.

Serves 6 to 8

• Olive oil
• 2small yellow onions, sliced
• Salt
• 2pounds celery root, trimmed and peeled, cut into a medium dice
• 2apples
• 1clove garlic, smashed and roughly chopped
• 1/4teaspoon cayenne
• 1/4teaspoon white pepper
• 3bay leaves
• 6sprigs tarragon, plus 2 tablespoons reserved chopped tarragon leaves for garnish
• 1 1/2cups dry white wine
• 6cups water
• http://food52.com/blog/15255-a-bright-winter-soup-to-make-celery-root-less-scary?utm_term=6087254&utm_source=Sailthru&utm_medium=email&utm_campaign=20160219_eds_soups