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Celery Carrot And Apple Soup

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Ingredients
  Unsalted butter 2 Ounce (50 Gram)
  Celery 1 Pound, sliced (500 Gram)
  Carrots 1 Pound, chopped (500 Gram)
  Dessert apples 8 Ounce, peeled, cored and roughly chopped (250 Gram)
  Vegetable stock 2 Pint (1.2 Liter)
  Paprika 1 Teaspoon
  Cayenne pepper To Taste
  Chopped fresh basil leaves 1 Tablespoon
  Bay leaf 1
  Freshly grated gingerroot 1 Teaspoon
  Ground white pepper To Taste
  Chopped celery leaves 1 Tablespoon (For Garnish)
  Paprika To Taste (For Garnish)
  Salt To Taste
Directions

1. Melt the butter in a large saucepan and add the celery, carrots and apple. Cover with a tight-fitting lid and cook over a low heat for 15 minutes, stirring occasionally.
2. Add the stock, paprika, cayenne, basil, bay leaf and ginger. Bring to the boil, then lower the heat and simmer, partially covered, for 40-45 minutes, or until the vegetables and apple are very soft.
3. Puree the mixture in a blender or food processor until smooth. Strain it through a sieve back into the pan and season to taste with salt and pepper. Reheat the soup.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Apple

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