Ingredients

• 8 oz. fresh jumbo lump crabmeat, drained and picked
• 1 large celery root, trimmed, peeled, and chopped into 3/4-inch pieces (about 3 3/4 cups)
• 2 large shallots, peeled and quartered
• 1 1/2 tsp. chopped fresh thyme leaves
• 3 Tbsp. finely chopped mixed tender fresh herbs (such as chives and parsley)
• 1 apple (such as Honeycrisp), peeled, cored, and chopped into 3/4-inch pieces
• 1 tsp. grated lemon zest plus 1 Tbsp. fresh lemon juice
• 6 Tbsp.crème fraîche, divided
• 4 cups chicken stock or vegetable broth, warmed
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• 3 garlic cloves, unpeeled
• 1 1/2 tsp. kosher salt, divided
• 3/4 tsp. black pepper, divided, plus more for garnish

Directions

1. Preheat oven to 400°F. Toss together celery root, apple, shallot, garlic, oil, thyme, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper on a large rimmed baking sheet. Roast until tender, 35 to 40 minutes, stirring once after 20 minutes.
2. Meanwhile, stir together crabmeat, tender herbs, lemon zest and juice, 2 tablespoons crème fraîche, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until evenly combined. Cover and refrigerate until ready to serve.
3. Squeeze roasted garlic cloves into a blender; discard peels. Transfer celery root mixture to blender, and add stock. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 2 minutes. Add remaining 1/4 cup crème fraîche, and process until just combined, about 10 seconds.
4. Divide crab mixture among soup bowls. Pour soup evenly around crab mixture. Drizzle with additional olive oil, and garnish with black pepper. Serve hot.

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