Creamy Celery Root Soup with Smoked Trout

Ingredients

• 1  apples cored peeled cut into 2-inch pieces (such as Gala)
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 1.8 pound celery root peeled cut into 2-inch pieces
• 0.3 cup hazelnuts toasted chopped
• 0.5 teaspoon kosher salt 
• 8 servings garnish: microgreens fresh
• 0.3 teaspoon nutmeg freshly grated
• 1  baking potatoes peeled cut into 2-inch pieces
• 4 ounces trout smoked flaked
• 6 cups vegetable broth 

Equipment

• pot
• blender
• immersion blender

Directions

1. Combine first 5 ingredients in a large soup pot. Stir in broth. Bring to a boil; reduce heat, partially cover, and simmer 30 minutes or until potato and celery root are very tender.
2. Add butter, stirring until melted and blended into soup. Puree soup using an immersion blender (or a standard blender, working in batches). Stir in nutmeg. Top each serving with smoked trout and toasted hazelnuts.
3. Garnish, if desired.