CELERY SOUP

Serves: 4-6 (makes about 9 cups)

■ 2 tbsp (30 mL) extra-virgin olive oil, plus more for serving

■ 1 1/2 tsp (7.5 mL) celery seeds

■ 1 bunch celery (2 lb/907 g), chopped, plus leaves reserved for serving

■ 2 medium Honeycrisp apples (12 oz/340 g total) peeled, cored and chopped

■ 1 medium yellow onion (7 oz/ 198 g), chopped

■ 4 garlic cloves, chopped

■ 1/2 tsp (2.5 mL) fine salt, plus more to taste

■ 1/2 tsp (2.5 mL) freshly ground black pepper, plus more to taste

■ 4 cups (1 L) no-salt-added or low-sodium chicken or vegetable broth or stock

■ 1 (15.5-oz/458 mL) can no-saltadded or low-sodium white beans, such as cannellini or Great Northern, with their liquid

■ 4 tbsp (60 mL) unsalted butter

■ 1/2 cup (125 mL) heavy cream

■ Chopped roasted pistachios, for serving

1. In a large pot over medium-high heat, heat the oil until shimmering. Add the celery seeds and cook, stirring frequently, until fragrant, about 30 seconds.

2. Add the celery, apples, onion, garlic, salt and pepper, and cook, stirring occasionally, until the celery and onions start to soften, about 10 minutes.

3. Add the broth or stock, beans and butter, and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, 10-15 minutes. Remove from the heat.

4. Use an immersion blender to purée the soup until smooth. (Or you can purée the soup in batches in a blender: Be careful to not fill it more than halfway, and make sure to remove the centre ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.) Stir in the cream. Taste, and season with more salt and/or pepper, as desired. Ladle the soup into bowls, top with celery leaves, pistachios and a drizzle of olive oil, and serve warm.

Substitutions: Honeycrisp apples: Any other variety of apple. Vegan? Use non-dairy butter or more olive oil instead of regular butter, and coconut milk or cashew cream instead of heavy cream. Instead of pistachios, use croutons, pumpkin seeds or another type of nut.