Ingredients: •  3 tablespoons unsalted butter •  1 large onion, chopped •  2 garlic cloves, minced •  1 bunch celery, chopped  •  5 Granny Smith apples, peeled, cored, and sliced •  6 cups homemade chicken stock, or canned low-salt chicken broth •  Salt and freshly ground pepper •  1/2 cup light cream •  2 tablespoon minced fresh parsley

Directions: In a large saucepan, melt the butter over medium heat. Add onions and garlic and cook until soft, 4 to 5 minutes. Add celery and apples and cook another 5 minutes. Add stock or broth, and bring to a boil. Cover, reduce heat to a simmer, and cook, stirring occasionally, until vegetables are tender, 10 to15 minutes. Transfer solids to a blender or processor in batches and process until smooth. Return to the same saucepan and season with salt and pepper. Whisk in the cream. Heat through over low heat. To serve, ladle the soup into bowls and sprinkle with parsley. Serves 10 as a first course.