March/April are a time of the year that there isn't a lot of local produce available. The greens are starting, but otherwise we need to look to some of the basic fruits and vegetables. I seem to have an overabundance of celery in my frig right now so I tried this soup which uses quite a bit of celery and combines it with apples for what turned out to be a tasty and easy soup.
2 tablespoons butter
1 small to medium onion, chopped
1/4 cup flour
6-7 celery stalks, sliced
1 potato, sliced or chopped (optional)
4 cups chicken or vegetable broth
2 apples, peeled cored and sliced
2 tablespoons snipped fresh chives
2/3 cup of half and half (fat free or regular)
Melt the butter in your soup pot. Add the onion and saute until tender. Stir in the flour and cook for a minute. Add the broth slowly and whisk in. The add the celery and potato. Bring to a boil; reduce the heat and simmer for 10 minutes. Stir in the apples and cook for an additional 10 minutes. Remove some of the cooked celery and apples and set aside. Blend the soup until smooth with an immersion blender or in a food processor. Return to the pan, and add the reserved pieces of celery and apples. Also add the chives. Stir in the 1/2 and 1/2 and gently heat through. You can garnish with a few chopped celery leaves if you happen to have any (I didn't).