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Celery, Carrot and Apple Soup



Celery, Carrot and Apple Soup from Angela, North East England



St Mary Magdalenes


St Mary Magdalenes

Preparation Time

St Mary Magdalenes

Cooking Time

St Mary Magdalenes


  • 50g unsalted butter
  • 50g chopped carrots
  • 1.2litres vegetable stock
  • cayenne pepper to taste
  • 1 bay leaf
  • salt and white pepper
  • 500g sliced celery , reserve leaves to garnish
  • 1 teaspoon paprika and 1 tablespoon of chopped basil
  • 1 1 teaspoon grated fresh ginger


1. Melt the butter in a large, heavy based saucepan and add the celery, carrots and apple. Cover tightly and cook over a low heat, stirring occasionally for 15 minutes

2. Add the stock, paprika, cayenne pepper, basil, bay leaf and ginger. Bring to the boil then reduce the heat, partially cover and simmer for about 40 -45 minutes until the vegetables and apple are tender.

3. Add salt and pepper. Reheat gently. Ladle into warm soup bowls, and serve immediately, garnishing each portion with finely chopIn a blender or food processor, blend the soup in batches until smooth, then transfer it to a bowl. Press through a sieve into a clean saucepan then season to taste with saved celery leaves and a light sprinkling of paprika.

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