The simple addition of caramelized apples and salty blue cheese gives this tasty soup a sophisticated feel.
Yield:
Serves 4
Recipe from
Recipe Time
Total:
30 Minutes
Nutritional Information
Calories
204
Caloriesfromfat
57 %
Protein
9 g
Fat
13 g
Satfat
7.7 g
Carbohydrate
14 g
Fiber
2.8 g
Sodium
515 mg
Cholesterol
37 mg
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
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. Meanwhile, melt butter in a small frying pan over medium heat. Cook apple, stirring occasionally, until caramelized, about 10 minutes. Set aside.
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.
Note:
February 2010
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