We recently ventured out to Stribling Orchard‘s Apple Festival to kick off fall with fresh-plucked apples. It didn’t feel particularly like fall as it was a scorching 95 degrees. Stribling is a sixth-generation family farm with a lovely view of the Blue Ridge Mountains. The occasional train passing by below the orchard provided an added thrill for the kids.
The toddler picked a few apples, had some fun with the picking stick, and then we headed back to the shade of the country store to indulge in a caramel apple.
We got some beautiful young celery in our CSA bag last week, and I was planning to use it in some sort of soup when I had the thought to use some of our apples as well. This can be served hot or chilled, in case you also live somewhere where the weather and calendar aren’t always in sync.
Recipe: Creamy Apple Celery Soup
- 2 T butter
- 1 small yellow onion, chopped
- 1 cup chopped celery
- 4 large apples, peeled and chopped
- 2 cups chicken or vegetable broth
- black pepper to taste
Instructions: Melt butter in stock pot over medium low heat. Add onions and cook until soft, about 5 minutes. Add celery and cook 2 minutes more. Stir in apples and broth and bring to a boil over high heat. Reduce heat and simmer over medium low heat for 20 minutes. Remove from heat and puree with immersion blender. Serve with freshly ground pepper warm, or chill for at least 1 hour to enjoy cold. Makes 4 servings.
Notes: This creamy soup is lower in fat than your traditional cream of celery, and the sweetness of the apples will appeal to kids and adults alike.