Celery Soup with Apples and Blue Cheese

1 head (1 1/2 lbs.) celery, stalks separated

1/2 small onion, chopped

1 qt. reduced-sodium chicken or vegetable broth

2 tablespoons butter

1 Granny Smith apple, peeled and finely chopped

1/2 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped flat-leaf parsley

1/4 cup crumbled blue cheese

Step 1

Cut celery into 1-in. chunks. In a large pot, boil celery and onion with broth, covered, until tender, 20 to 25 minutes.

Step 2

Meanwhile, melt butter in a small frying pan over medium heat. Cook apple, stirring occasionally, until caramelized, about 10 minutes. Set aside.

Step 3

Working in batches, ladle celery mixture into a blender and whirl until very smooth, about 2 minutes per batch. Stir in half-and-half and season with salt and pepper. Ladle soup into bowls and sprinkle with parsley, reserved apple, and cheese.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 204Calories from Fat 57

% Daily Value *
Total Fat 13g20%

Saturated Fat 7.7g39%
Cholesterol 37mg13%
Sodium 515mg22%
Total Carbohydrate 14g5%

Dietary Fiber 2.8g12%
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Celery Soup with Apples and Blue Cheese