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Celery Soup with Apples and Blue Cheese

Photo: Jennifer Martine; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
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

Nutrition 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

How to Make It

  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.