Celery Soup With Peanut Crumble and Pickled Grapes Recipe

Ingredients (24)

• For the Pickled Grapes:
• 2/3 cup (150ml) sherry vinegar
• 1/3 cup (75g) sugar
• 1 tablespoon (10g) kosher salt
• 1 small bunch (about 454g) green or red seedless grapes, peeled or halved (see note)
• For the Peanut Crumble:
• 1/2 cup (135g) creamy unsweetened peanut butter
• 2 tablespoons (28g) unsalted butter, softened
• 1/2 cup (77g) all-purpose flour
• 6 1/2 tablespoons (52g) confectioners' sugar
• 2 tablespoons (16g) cornstarch
• 1 1/2 teaspoons (6g) kosher salt
• 3/4 teaspoon dried dill
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• For the Celery Soup:
• 2 tablespoons (30g) unsalted butter
• 1 small (250g) yellow onion, diced
• 1 bunch (765g) celery, cut into 1-inch chunks, leaves reserved
• 1 medium (280g) celery root, peeled and cut into 1-inch chunks
• 1 small (195g) tart apple, such as Honeycrisp, peeled, cored, and cut into 1-inch chunks
• Kosher salt
• 1 quart (945ml) vegetable stock or water, plus more to adjust
• 1/3 cup (80ml) heavy cream