Celery-Celery Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
3 celery & leaves, trimmed and sliced
2 sweet apples, McIntosh or 2 fuji apples, peeled, cut into 1- to 2-inch cubes
salt, pepper
1 lb celery root, peeled, cut in 1- to 2-inch cubes
1 bay leaf
1 thyme, sprig
6 cups chicken broth
creme fraiche, heavy cream or sour cream, for serving
ADDITIONS
Curried Apples
2 tart apples, small cubes
1 tablespoon unsalted butter
1/4 teaspoon curry powder
Curried Croutons
2 cups stale country bread or 2 cups baguette, small cubes
1 tablespoon unsalted butter
1/4 teaspoon curry powder

Preparation

Melt butter in a large soup pot over low heat. Toss in the sliced celery, onions and apples, season with salt and pepper, and cook, stirring often, for about 5 minutes or until vegetables are soft.
Add the celery root cubes and stir to coat. Add herbs and broth and bring to a boil. Lower heat and simmer 30 minutes, or until the celery root is soft enough to mash with the back of a spoon.
Remove bay leaf and what's left of the thyme.
Working in small batches, puree the soup in a blender or food processor, until very smooth.
Reheat if needed and season to taste with salt and pepper.
FOR ADDITIONS:
CURRIED APPLES:
Melt butter in a large skillet, stir in curry powder.Add apples, saute over medium heat until crisp- tender, about 2 minutes. Spoon in bottom of bowl, before adding soup.
CURRIED CROUTONS:
Melt butter in large skillet, stir in curry powder. Add cubed bread, stirring and turning, over medium heat, until browned. Season with salt and pepper. Sprinkle on top of soup.