I am currently on tour right now, and I am writing the bulk of this blog from our van driving across Ohio.I made this soup before I left, and I really wish I hada bowl of it right now (but most of it is in my freezer waiting for me to get home).
This Apple Celery Tomato soup has a light, refreshing taste that makes it a killer side dish or first course. Its notsubstantial enough to satisfy on its own, if you're hungry like a Lumberjack. Like most of my soups, it's pureed which automatically makes it soup-erior.
4 Tbs butter
4 ribs chopped celery
2 chopped granny smith apples with skins
2 large plum tomatoes
1 medium white onion
4 c water
1/2 tsp nutmeg
1 large piece of parchment paper, cut to fit just inside the pot
Heat butter over medium heat, and sweat out the onion. Then add chopped celery, apple and tomato and nutmeg. Allow these to cook for a few minutes and get a nice coat of butter. Add water, and turn heat down. Place parchment over simmering soup and leave on low heat for about an hour.
Blend soup in small batches. Now comes time to strain out all the bullshit: those celery stringsand apple seeds really can ruin your day.
Note: You want a sieve with the smallest holes imaginable, a regular wire sieve didn't do the trick for me on the first pass through. I used my yogurt strainer and it worked perfectly. I suppose lining your wire sieve with some cheese cloth or somethingwould be cool too.
I hope you enjoy this one, I love the light flavor, and I seemingly always have these three ingredients in my house...