Celery’s distinct flavor mellows out when combined with tart apples in this elegant, easy first-course soup.
2 tablespoons vegetable oil
2 cups chopped onions
1 tablespoon minced garlic
8 celery ribs (with leaves), chopped
2 tart apples, peeled, cored and chopped
1 tablespoon minced fresh tarragon
1 1/2 quarts vegetable broth
1 cup apple juice
1/2 cup chopped fresh flat-leaf parsley
Heat oil in a large heavy stockpot over medium heat; add onion, garlic, celery, apple and tarragon. Cook for about 15 minutes, or until the celery wilts. Add broth and apple juice. Bring to a boil, reduce heat and cook for about 40 minutes or until the apple is tender. Stir in chopped parsley.
In a blender or food processor, puree mixture in batches until very smooth. Return to saucepan and season to taste with salt and pepper (optional). Heat thoroughly.
makes 6 servings.