1 extra large head of celery, chopped coarsely
1 medium potato, peeled and chopped coarsely
1 medium onion, peeled and chopped coarsely
1 medium apple, preferable a Granny Smith or Golden Delicious, peeled and chopped coarsely
3 Tablespoons unsalted butter
Maldon Sea Salt Flakes
White and black peppercorn mix, freshly ground
4 cups chicken stock
1 handful of celery leaves
1 handful of baby spinach
Melt butter in a large, heavy bottom soup pot over medium heat. Add the chopped onion, celery, potato and apple. Season with a generous pinch or two of Maldon and a few grindings of peppercorn mix. Cook until vegetables and apple start to soften… about 10 minutes or so
Add chicken stock, bring it to a boil and then turn heat down to a gentle simmer.
Cook until the potatoes are tender… about 10 minutes. Remove soup from heat and let it cool slightly. Purée soup with the celery leaves and spinach in a blender or Vitamix. Reheat.
Adjust seasoning and serve soup HOT and garnished with celery leaves and a goat cheese or blue cheese smeared crouton. DELICIOUS!!!