Is there a particular ingredient which always goes rotten or off in your fridge before you can cook with it? Cream, fresh herbs, and celery are things which frequently go past their prime and expiry date before they get used in my house. This celery soup recipe is just one idea, so you don’t have to eat any more flaccid and brown celery.
Since celery is such a subtle flavour it is lovely with a light sweetness from the apples and a gentle warmth from the coriander. Serve this soup with a grilled cheese sandwich or some crusty French bread.
Celery and Apple Soup(serves 2)
Heat a large sauce pan to medium low and add olive oil, onions, and celery. Stir. Grind the coriander in a mortar and pestle and add to the vegetables along with a big pinch of salt. Continue to sweat, stirring regularly until the onion is translucent. Add the garlic,
ginger and apple, and sweat with the rest of the vegetables for 3 minutes. Peel and dice the potato. Add potato and chicken stock and bring to a simmer. Simmer until all the vegetables are nice and soft, about 20 minutes.
Remove from heat and let cool for ten minutes, or until cool enough to blend. Transfer three quarters of the soup to a blender and blend until very smooth, and back to the soup. Mince the celery leaves, reserving some for garnish, if desired. Add to the soup and bring back to a simmer, when hot, stir in the juice of half a lemon. Taste and correct for seasoning. Serve hot.