7Scallionschopped, dark green parts only, plus more for garnish
1lbCelery Root (Celeriac)peeled, cut into chunks
1Applepeeled, cored, chopped
1lbYukon Potatoespeeled, cut into chunks* SEE NOTE
2cupsChicken or Vegetable Broth
In a medium saucepan, heat olive oil over med-high heat. Add the scallions and cook for 2 - 3 minutes until softened. Add in the Celery Root, Celery, Apple, Potatoes, Garlic, Salt, and Pepper and stir to coat. Add in the water and broth and bring to a boil. Lower heat to simmer and cover. Cook for 25 minutes until vegetables are tender. Turn off heat.
Reserve 1 cup of the broth and set aside. Pour the rest of the broth and veggies into a blender or food processor. Blend until smooth. Totally fine to do this in batches if you don't have enough room. I like this soup to be thick, but if you want to thin it out more, add some of the reserved broth and blend again. Garnish with chopped scallions. If you don't wind up using the reserved broth, save it in the fridge and add it to another recipe (deglaze a pan, add to braising liquid, use to make rice etc). Serve hot.