Olympic Provisions isn't just a source for handcrafted American Charcuterie. In addition to the first USDA-approved salumeria in Oregon, Olympic Provisions also operates two European-style restaurants in Portland. Both bustling locations are cooking up bold flavors from the Pacific Northwest and beyond with a clean, rustic style. Straight from the Olympic Provisions kitchen, this Celeriac and Apple Soup highlights the sweet, earthy tastes of the season using only a handful of ingredients. Crowned with slivers of salami lightly crisped in extra-virgin olive oil, this winter soup is a savory testament to quality products and well-honed technique.
Celeriac Apple Soup with Salchichon
2 ounces butter
1 yellow onion, chopped
4 cups peeled, cubed celeriac (about 1 1/4#)
1 1/2 cups cubed apple (about 1 medium)
4 cups chicken stock
1/4 cup chopped green onion or 2 tablespoons chopped green chives
1 tablespoon olive oil
12 round slices salchichon, sliced into thin slivers
Heat butter in a large saucepan, add onion and cook over medium until translucent and fragrant, but not browned. Add cubed celeriac and apple, cook for 15 mintues, stirring frequently, do not brown. Add chicken stock and bring to a simmer, cover and cook for 25 minutes or until everything is very soft. Transfer to a blender (or use an immersion blender) and puree until smooth. Season to taste with salt and pepper. Serve warm.
In a small skillet, heat olive oil over medium-high heat. Add slivers of salchichon and cook until becoming crispy, stirring frequently. Turn off heat and leave pieces in oil. Use both oil, salami, and green onion to garnish the soup.