Sunchoke & Celeriac Soup with Pickled Green Apple

From Chef Jason Wilson, Crush Restaurant, Seattle

For the Soup:

2 lbs sunchokes, diced medium
1 each medium celery root, diced medium
3 tsp. kosher salt
1 bay leaf
1 tsp. black pepper
4 cups good chicken stock
½ cup heavy cream
¼ cup good white wine
3 tbsp. olive oil

For the apples:
¼ cup green apple diced very small (brunoise, 1/8 inch cubed)
1 tbsp. virgin olive oil
1 tsp. finely chopped rosemary
1 tbsp. finely chopped orange zest
1 tbsp. Champagne vinegar

Procedure:

Place all ingredients in a small bowl to pickle the apples and allow resting for 1 hour, using the apples to garnish the soup.

In a stainless steel sauce or stock pot, sweat the sunchokes and celery root in olive oil with bay leaf and salt and pepper until lightly sweated or about 10 minutes on medium heat. Add the white wine and reduce until almost dry, add the stock and simmer for 5 minutes, add the cream and simmer on medium heat for another 10 minutes. Puree the soup in a blender and strain through a mesh strainer to keep the consistency smooth.