A Healthy Apple And Celery Soup Recipes

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A HEALTHY APPLE AND CELERY SOUP



A Healthy Apple and Celery Soup image

No need for cream in this soup. Some fresh seasoning from sage, and the sweetness of the apples make this an amazing easy quick soup. One of the things I like best about this soup, is that it has a very clean fresh flavor. This to me, makes an amazing starter for a dinner party, soup for lunch or served with sandwiches or salad for a great light dinner. And the best part ... this is just as good served chilled, as it is hot. I love to serve this with my Sweet Savory Bread Sticks.

Provided by SarasotaCook

Categories     Stocks

Time 1h

Yield 4-6 Bowls of soup, 4-6 serving(s)

Number Of Ingredients 10

8 large apples, peeled and rough chopped (I used McIntosh, you can use whatever, you just don't want a tart apple)
2 cups celery, rough chopped
4 cups chicken broth
4 tablespoons butter
1 medium onion, rough chopped
1 tablespoon fresh sage, very fine chopped
1 pinch clove
ground black pepper
1 1/2 cups mascarpone
2 ounces brandy

Steps:

  • Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
  • Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
  • Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
  • Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
  • Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.

CELERY ROOT AND APPLE SOUP



Celery Root and Apple Soup image

Categories     Soup/Stew     Onion     Apple     Bacon     Celery     Fall     Winter     Chive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
  • Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
  • Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
  • Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

CELERY ROOT AND GINGER GOLD APPLE SOUP



Celery Root and Ginger Gold Apple Soup image

Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and freshly ground pepper
6 cups peeled, chopped celery root (from about 2 large celery roots)
1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
10 cups homemade or low-sodium store-bought vegetable stock
2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
1/4 cup celery leaves or leaves from celery root stem, for garnish

Steps:

  • In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
  • Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves.

CELERY, CARROT AND GREEN APPLE SOUP



Celery, Carrot and Green Apple Soup image

The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. May be easily doubled or quadrupled.

Provided by Grannydragon

Categories     Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and diced
1 stalk celery, diced
1 green apple, diced
1/2 medium onion, diced
1 tablespoon olive oil
2 tablespoons butter
2 cups chicken stock or 2 cups vegetable stock
1 tablespoon tomato paste
1 bay leaf
1 tablespoon brown sugar
salt and pepper, to taste

Steps:

  • Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
  • Add butter and stir to melt.
  • Add stock and cook for 10 minutes.
  • Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
  • Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
  • Season with salt and pepper and serve hot.

Nutrition Facts : Calories 424.1, Fat 21.9, SaturatedFat 9.1, Cholesterol 37.7, Sodium 665.7, Carbohydrate 51.4, Fiber 9.1, Sugar 30.5, Protein 9.2

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