Celery Soup with Apples and Blue Cheese

Photo: Jennifer Martine; Styling: Karen Shinto
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:

Rita King, Scottsdale, AZ,

February 2010