Yield: 1 Servings
|1 small||Head of fresh celery|
|2 larges||Cooking apples|
|60 fluid ounce||Stock|
|2 mediums||Onions, peeled and diced|
|Salt and milled pepper|
|Milk to finish|
|Chopped parsley and browned flaked almonds to garnish|
|1 teaspoon||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.
Source: Lakeland Plastics