This velvety soup, made with roasted celery root and apple, is finished with a mound of bright and briny crab salad. Serve it as an appetizer or light lunch. Paige Grandjean is a food editor ...

Celery: Adds a slight peppery flavor and some crunch to the soup. Carrot: Adds mild sweetness and a vibrant orange color to the soup. Tomatoes: Once they are sauteed, they break down and form ...