Celery Soup with Apples and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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