Yield: 1 Servings
Measure | Ingredient |
---|---|
1 small | Head of fresh celery |
2 larges | Cooking apples |
1 ounce | Butter |
60 fluid ounce | Stock |
2 mediums | Onions, peeled and diced |
\N \N | Salt and milled pepper |
\N \N | Milk to finish |
\N \N | 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