ROOT OF CELERY SOUP WITH GRANDE APPLES
By Chef David Bitton, King David Hotel Jerusalem
5 medium sized celery sticks, peeled 5 Grande (or Bramley) apples, peeled and cored
Small amount of salt
2 tbs of sugar
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.