ROOT OF CEL­ERY SOUP WITH GRANDE AP­PLES

The Jewish Chronicle - - PASSOVER SPECIAL -

Serves 6

By Chef David Bit­ton, King David Ho­tel Jerusalem

INGREDIENTS:

5 medium sized cel­ery sticks, peeled 5 Grande (or Bram­ley) ap­ples, peeled and cored

1 leek

Small amount of salt

2 tbs of sugar

PREPA­RA­TION:

Cube the cel­ery roots and ap­ples. Thinly slice the leek length­wise. Heat a soup pot; add a lit­tle of the olive oil.

Fry the leek un­til the pieces are trans­par­ent.

Add the ap­ples and cel­ery and cover all ingredients with wa­ter. Cook on medium flame for about two hours or un­til the ingredients are ten­der and soft.

Strain out a third of the wa­ter and re­tain. With a hand­held blender, process the ingredients un­til smooth. You can re-add the strained wa­ter if needed. Strain again if needed, add a dash of salt and the sugar. Add other spices to taste. Heat and serve.

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