Celery and Apple Soup

Name: Celery and Apple Soup
Yield: Serves 8
Ingredients: 3 eating apples, cored and chopped, but with the skin left on; 3 medium to large cooking apples, peeled, cored and chopped; 1–2 garlic cloves, skinned and chopped; 6 sticks of celery, chopped into 1-inch/2.5-cm pieces; 3 rounded tsp curry powder (optional), or more if you love curry; 3 rounded tsp curry powder (optional), or more if you love curry; 2½ pints/1.4 litres chicken or vegetable stock; 2½ pints/1.4 litres chicken or vegetable stock; Salt and freshly ground black pepper; 1 tbsp lemon juice; 1 rounded tsp sugar (optional); Salt and freshly ground black pepper; 2 oz/56 g butter or margarine; 2 oz/56 g butter or margarine; 2 large onions, skinned and chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The flavours of celery and apple combine well. The curry is optional. The soup has the advantage of being thickened only by the apples and so it is good but satisfying for those who, if not exactly slimming, are trying to economize here and there on their calorie intake.

Ingredients

2 oz/56 g butter or margarine
2 large onions, skinned and chopped

Starter
Gluten-free
Soup

Method

Melt the butter or margarine in a large saucepan and add the chopped onions. Cook gently until the onions are soft and transparent. Add the chopped apples and celery, garlic and curry powder and cook for a further few minutes, stirring from time to time.

Pour in the stock and the lemon juice. Cover with a tightly fitting lid, and simmer very gently for about 45 minutes. Remove from the