An intriguing combination of flavors combine here in a fresh-tasting, healthy soup that defies easy recognition. Tarragon works equally as well as mint as a garnish, if you prefer.
2 tablespoons butter
1 medium yellow onion, diced (3/4 cup)
2 medium apples, divided
6 stalks of celery, cut into 1/4-inch slices, including any leaves
1 medium tomato, cut into quarters, then eighths
1/4 cup white wine or water
1/4 teaspoon celery seeds
Pinch of nutmeg
1-inch piece of fresh ginger root, peeled and grated
2 cups chicken or light vegetable stock, heated
Salt and freshly ground black pepper, to taste
1/4 cup mascarpone or crème fraîche, as garnish (optional)
6 fresh mint leaves, cut into a fine julienne, as garnish (optional)
Melt the butter in a large saucepan over medium heat, then add the onions. Cook slowly, stirring frequently, until the onions soften and turn lightly golden.
Meanwhile, peel and core one of the apples, and cut it into 1-inch slices. Reserve the remaining apple until serving.
Add the apple slices, celery, tomato, wine, celery seeds, nutmeg, and ginger to the pan, and place a round of parchment or wax paper directly atop the vegetable mixture. Cover the pan, reduce the heat to low, and simmer slowly until the vegetables are very soft, about 1 hour.
Uncover the pan, discard the paper, and add the stock to the soup. Purée the soup until smooth in a blender or food processor. Strain the soup through a fine mesh sieve if you'd like a silken texture. Season to taste with salt and pepper.
Just before serving, cut the reserved, unpeeled apple into a tiny dice. Reheat the soup gently and divide among heated bowls. Garnish each serving with a dollop of mascarpone, if using, and a sprinkle of diced apple and julienne mint.
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