I was a bit skeptical when I saw this recipe. I knew that the combination of the apple and the celery would be good, but I was afraid to have a stringy soup because of the celery. I was wrong, actually it was really good.
1 onion, finely chopped
1 tbsp. butter
4 cups (1 liter) chicken broth
3 1/2 cups (875 mL) chopped celery
2 large red apples, peeled, seeded and cut into cubes
1/2 cup (125 mL) cream 15%
Salt and pepper
In a large saucepan, sauté the onion in the butter.
Add chicken stock, celery and apples. Cover and simmer over medium-low heat until tender, about 40 minutes.
Reduce the pureed soup in the blender. Sieve to remove the filaments from the celery and put it back to the pan.
Stir in cream, season with salt and pepper.