Directions:
Heat oil in a large saucepan over a medium heat; add onion, garlic, celery, apple and tarragon. Cook for about 15 minutes, or until the celery wilts. Add broth and apple juice. Bring to a boil, reduce heat and cook for about 40 minutes or until the apple is tender. Stir in chopped parsley.

In a blender or food processor, puree mixture in batches until very smooth. Return to saucepan and season to taste with salt and pepper. Heat thoroughly.