6 ribs of celery, roughly chopped
A handful of young celery leaves, roughly chopped
1 large onion, diced
4 cloves garlic, crushed and chopped
5 apples, skinned, cored and roughly chopped
1 medium sized potato, peeled and diced
3 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp nutmeg
salt and pepper to taste
1 litre water
1 tsp sugar
squeeze of lemon
Sour cream
Method
- Gently sweat the chopped celery, leaves (hold back some for garnish) onion, garlic, apples and potato for ten minutes over a low heat with the lid on, stirring occasionally.
- Add 500mls of the water and bring to the boil. Once boiled turn down and gently simmer for 20 mins or until the vegetables are soft.
- Process in the blender (I use a hand held one for convenience) until pureed.
- Add remaining ingredients, including the remaining 500mls water and bring to the boil.
- Serve with a dollop of sour cream, shredded celery leaves and warmed rustic bread.
