Apple Celery Soup

Ingredients

1 small head of fresh celery 2 large cooking apples 1 oz butter 60 fl stock 2 medium onions, peeled and diced 1 salt and milled pepper 1 milk to finish 1 chopped parsley and browned flaked, almonds to garnish 1 tsp soft brown sugar	Advertisements

Preparation
 
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.

Source: Lakeland Plastics

 

 
Servings:
1

 

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