Celery Root Soup with Caramelized Apples

In a large, heavy pot over medium-high heat, melt the butter. Add the leeks and sauté until soft, about 4 minutes.

Add the celery root, stir to coat, and sauté for 2 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the celery root is very tender, 25 to 30 minutes. Remove the pot from the heat and let cool slightly.

Purée the soup with an immersion blender or, working in batches, purée it in a blender and return the soup to the pot. (You can make the soup up until this point and stash it in the fridge for up to several hours or in the freezer for up to several weeks.)

Place the soup over medium heat, add 2 tablespoons of the half-and-half, and bring to a gentle boil. If a thinner soup is desired, add more half-and-half. Season with salt and pepper to taste.

While the soup is cooling, melt the butter in a large skillet over medium-high heat until it foams. Add the apples and sauté for 4 minutes. Sprinkle with the brown sugar and stir to combine. Cook, stirring occasionally, until the apples are tender and begin to caramelize, about 3 minutes. Remove from the heat.

Ladle the soup into bowls and garnish each portion with some of the caramelized apples.