Cooking Directions

• Wrap the celery seed in a small square of cheesecloth and tie to secure.Heat the broth, 3 cups celery root and celery seed bundle in a 6-quart saucepot over medium-high heat to a boil.  Reduce the heat to low.  Cook for 45 minutes or until the celery root is very tender.Pour the broth mixture through a fine sieve into a medium bowl.  Discard the cooked celery root and the celery seed bundle.  Return the broth to the saucepot.  Stir in the remaining uncooked celery root, heavy cream and sugar. Cook over low heat for 45 minutes until the celery root is very tender.Pour half the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the blended mixture into a large bowl.  Repeat with the remaining broth mixture.  Top each serving with the apple and celery leaves, if desired.

Ingredients

• 0.5 teaspoon celery seed1 small square cheesecloth10.5 cups Swanson® Vegetable Broth2.5 pounds celery root(celeriac) (about 6 bulbs), peeled and cut into 1/2-inch cubes2 cups heavy cream2 teaspoons sugar0.5 cup thinly sliced Granny Smith apple8 celery leaves