Celery Carrot And Apple Soup
|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)|
|Cayenne pepper||To Taste|
|Chopped fresh basil leaves||1 Tablespoon|
|Freshly grated gingerroot||1 Teaspoon|
|Ground white pepper||To Taste|
|Chopped celery leaves||1 Tablespoon (For Garnish)|
|Paprika||To Taste (For Garnish)|
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.