1 Medium King Edward Potato ((or any floury potato))
700ml Fresh Stock ((or bouillon))
1 Large Cooking Apple
Wash and slice the celery. You can add in the leaves if you like, they have a lot of flavour
Peel the potato and apple, core the apple and cut both into chunks
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
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
Blitz with a wand or blend in batches in a blender till the mixture is very smooth.
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.
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