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Celery, Carrot and Apple Soup
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I found this in a soup recipe book and made the serving size smaller for 2 people.
Ingredients
1 tbsp butter or margarine
2 cups chopped celery
1 cup chopped carrots
1 cored and coarsely chopped Red Delicious apple
1 can (2 cups) chicken broth
1/2 teaspoon paprika
1 pinch cayenne pepper
1/2 tbsp chopped basil leaves
1 bay leaf
1/2 teaspoon ground ginger
Cooking
- Melt the butter in a large pot. Add the celery, carrots, and apples, cover with a tight-fitting lid, and cook over low heat, stirring occasionally, for 15 minutes.
- Add the stock, paprika, cayenne pepper, basil leaves, bay leaf, and ginger. Bring to a boil, lower the heat, partially cover, and simmer for 40-45 minutes, or until the vegetables and apples are very soft.
- Puree the soup in a blender or food processor, in batches if necessary, until smooth. Season with salt and pepper to taste. Reheat the soup and serve it in warmed bowls, garnished with chopped celery leaves and a light sprinkling of paprika.
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