2 md Onions, coarsely chopped

2 lg Red potatoes, diced (skin

-optional) 3 Granny Smith apples, peeled,

-cored and chopped 1 md Celery root, peeled and

-diced 2 tb Vegetable oil

1 ga Chicken stock

Salt and pepper Chopped chives for garnish - (optional) In a large pot, saute onions, potatoes, apples, and celery root in the oil. When the onions are soft, add the chicken stock. Bring to a boil, then lower to a simmer and cook for about 40 minutes, until all the vegetables are very soft. Force through a sieve for puree in a blender. Return to pot and reheat. Add salt and pepper to taste. Serve garnished with chopped chives if desired. Serves 10 From the cookbook "Apples" by Robert Berkley AR/93 -----