SERVES 4
- 1 onion, roughly chopped
- 2 tbsp butter
- 500g celery, sliced
- 1 large white potato, peeled and cubed
- 1 apple, peeled, cored and cubed
- 1 litre warm vegetable stock
- 170ml single cream
- Fresh parsley, to serve
- In a large pan, melt 1 tbsp of butter and cook the onion and celery for 5 mins.
- Add the potato, apple and vegetable stock, and bring to the boil. Gently simmer for 25 mins, or until the vegetables are tender.
- Using a hand-held blender, whizz the soup until the consistency is smooth. Remove from the heat and stir in the single cream. Ladle into bowls and serve with a garnish of fresh parsley.