Apple and celery soup
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head of fresh celery |
| 2 | larges | Cooking apples |
| 1 | ounce | Butter |
| 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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