Apple & Celery Soup
Submitted by ivy
Silky smooth apple and celery soup with a touch of sweetness. Fresh celery and cooking apples simmer in stock, then get blended until velvety. Garnished with parsley and toasted almond flakes.
YIELD
4 - 6 servingsPREP
20 minCOOK
40 minREADY
60 minThis soup surprises people. The combination of tart cooking apples and fresh celery creates a flavor that’s both familiar and unexpected, with just enough sweetness to balance the vegetables.
The technique is straightforward: sweat the onions, add the celery and grated apples, then simmer everything until tender. The key is not overcooking, which would dull those bright flavors and turn the lovely pale green color muddy.
Pass the blended soup through a large mesh sieve to catch any stringy celery threads, and you’ll have a silky texture that needs nothing more than a sprinkle of parsley and those toasted almonds on top.
Chef Tips
- Use tart cooking apples like Granny Smith for best flavor
- Grate apples directly into the pan to prevent browning
- Stop cooking when apples are just mushy and transparent
- Toast almond flakes in a dry skillet until golden before serving
Ingredients
Directions
In a large saucepan sweat off the diced onion in the butter.
Wash, trim and dice the celery, add to the onion and continue on a low heat.
Remove the bruises from the apples and grate them into your pan, discarding the core.
Cook for a further 10 minutes before adding the stock, seasoning and sugar. Beware of too much salt if you are using a stock cube.
Bring to the boil, then simmer, lid on, for 30 minutes - don’t over cook or the celery flavour becomes jaded and the colours dull.
Allow to cool a little before liquidising thoroughly.
Pass through a large mesh sieve to ensure there are no stringy threads of celery remaining.
Check seasoning and consistency, adding a little milk if needed.
Serve in warmed bowls, sprinkled with parsley and the browned almond flakes.
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