Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Head of fresh celery
2 lg Cooking apples
1 oz Butter
60 fl Stock
2 md Onions, peeled and diced
Salt and milled pepper
Milk to finish
Chopped parsley and
-browned flaked almonds
-to garnish
1 t Soft brown sugar
In a large saucepan sweat off the diced onion in the
butter. Wash, trim and dice the celery, add to the
onion and continue on a low heat. Remove and bruises
from the apples and grate them into your pan,
discarding the core. Cook for a further 10 minutes
before adding the stock, seasoning and sugar ~ beware
too much salt if you are using a stock cube. Bring to
the boil, then simmer, lid on, for 30 minutes - don't
over cook or the celery flavour becomes jaded and the
colours dull. Allow to cool a little before
liquidising thoroughly. Pass through a large mesh
sieve to ensure there are no stringy threads of celery
remaining. Check seasoning and consistency, adding a
little milk if needed. Serve in warmed bowls,
sprinkled with parsley and the browned almond flakes.
