Servings
1
Ingredients
- 1 small Head of fresh celery
- 2 large Cooking apples
- 1 ounce Butter
- 60 fluid ounce STOCK
- 2 medium Onions, peeled and diced
- Salt and milled pepper
- Milk to finish
- Chopped parsley and browned flaked almonds to garnish
- 1 teaspoon Soft brown sugar
Directions
- 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