Fenland Celery Soup with Apple February 23, 2013 by Fiona Maclean Fenland Celery Soup with Apple Print recipe Print with main photo Print text only Serves 3-4 Prep time 10 minutes Cook time 30 minutes Total time 40 minutes asdasdasdasd Soup Misc Freezable, Serve Hot Region British Ingredients 1/2 Large Head of Celery 1 Medium King Edward Potato ((or any floury potato)) 700ml Fresh Stock ((or bouillon)) 20g Butter 1 Large Cooking Apple Directions Step 1 Wash and slice the celery. You can add in the leaves if you like, they have a lot of flavour Step 2 Peel the potato and apple, core the apple and cut both into chunks Step 3 Melt the butter in a large casserole or stock pot. Gently soften the vegetables and apple, stirring constantly to make sure nothing burns. This will take about 5 minutes Step 4 Pour in the stock and bring the whole mixture to the boil. Turn down to a gentle simmer and cook for 20-30 minutes, until the apple and potato are fully cooked Step 5 Blitz with a wand or blend in batches in a blender till the mixture is very smooth. Step 6 If by any chance you are using old celery, you may want to sieve the mixture to remove any stringy bits. Otherwise, serve with a dollop of creme fraiche or greek yoghurt and black pepper to taste.