Food Monday ~ Celery & Apple Soup
This soup is suitable for any time of the year. I like it with crusty french bread
Serves 6
1 medium Onion chopped
2 heads of Celery chopped
2 large Cooking Apples
2 Medium Potatoes chopped
2 pints Chicken Stock
1 teaspoon ground Coriander
1 tablespoon Worcestershire sauce
1 tablespoon Vermouth or Wine
Salt & Pepper
2 tablespoon Oil
Sauté onions and celery in oil for 8-10 minutes (do not brown). Add chopped potato and apple cut in chunks. Pour in stock, and Worcestershire sauce. Bring to the boil reduce heat and simmer for another 30 minutes transfer the soup to a food processor and blend until smooth. Return to the pan over a low heat and add the vermouth and Coriander & season to taste.
