Photo: Jennifer Martine; Styling: Karen Shinto
Recipe from Sunset

The simple addition of caramelized apples and salty blue cheese gives this tasty soup a sophisticated feel.

Ingredients

  • 1 head (1 1/2 lbs.) celery, stalks separated
  • 1/2 small onion, chopped
  • 1 qt. reduced-sodium chicken or vegetable broth
  • 2 tablespoons butter
  • 1 Granny Smith apple, peeled and finely chopped
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup crumbled blue cheese

Preparation

Total: 30 Minutes

  1. 1. Cut celery into 1-in. chunks. In a large pot, boil celery and onion with broth, covered, until tender, 20 to 25 minutes.
  2. 2. Meanwhile, melt butter in a small frying pan over medium heat. Cook apple, stirring occasionally, until caramelized, about 10 minutes. Set aside.
  3. 3. Working in batches, ladle celery mixture into a blender and whirl until very smooth, about 2 minutes per batch. Stir in half-and-half and season with salt and pepper. Ladle soup into bowls and sprinkle with parsley, reserved apple, and cheese.
Rita King, Scottsdale, AZ,
February 2010

Nutritional Information

  • Calories: 204
  • Calories from fat: 57%
  • Protein: 9g
  • Fat: 13g
  • Saturated fat: 7.7g
  • Carbohydrate: 14g
  • Fiber: 2.8g
  • Sodium: 515mg
  • Cholesterol: 37mg