We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Celery & Apple Soup with Candied Walnuts
Spring 2017
As celery is low in calories, this soup is a perfect diet food. Use a tart apple. If you prefer not to use candied walnuts, buy some pickled walnuts to use as the garnish.
Serves 4
2 tbsp (30 mL) butter
1 cup (250 mL) chopped onion
½ cup (125 mL) ¼ inch (5 mm) diced red potatoes
6 large stalks celery, sliced in ½ inch (1 cm) pieces, about 7 cups (1.75 L)
1 large apple such as Pink Lady, unpeeled, chopped, about 1½ cups (375 mL)
4 cups (1 L) chicken stock
CANDIED WALNUTS
1 tbsp (15 mL) vegetable or walnut oil
1 cup (250 mL) walnut halves
3 tbsp (45 mL) sugar
Pinch salt
Pinch hot smoked paprika
¼ cup (60 mL) yogurt
1 tsp (5 mL) lemon juice or to taste
Salt and freshly ground pepper
GARNISH
Candied walnuts and finely chopped apple
1. Heat butter in a soup pot over medium heat. Add onion and potatoes and cook until slightly softened, about 3 minutes. Add celery and apple and cook for 5 more minutes. Add stock and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender.
2. For candied walnuts, heat oil in medium non-stick skillet on medium heat. Add walnuts and sauté for 2 minutes. Add sugar, salt and paprika and cook until walnuts are coated with sugar and are pale gold in colour, about 2 minutes. Quickly remove nuts to parchment-lined sheet. Cool. Break up as needed. Makes about 1 cup (250 mL).
3. Let soup cool for a few minutes, then blend with an immersion blender or in blender until silky smooth. Stir in yogurt and lemon juice. Season with salt and pepper to taste.
4. Serve soup garnished with a few candied walnuts and chopped apple.
Serves 4
