Apple & Celery Soup
Yield
4 - 6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
celery
small, fresh |
*
|
| 2 | large |
apples
cooking |
*
|
| 1 | ounce |
butter
|
|
| 60 | ounces |
stock
|
|
| 2 | medium |
onions
peeled and diced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
milled |
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | x |
almonds
browned, flaked, to garnish |
*
|
| 1 | teaspoon |
brown sugar
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
celery
small, fresh |
*
|
| 2 | large |
apples
cooking |
*
|
| 28.9 | ml/g |
butter
|
|
| 1734 | ml/g |
stock
|
|
| 2 | medium |
onions
peeled and diced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
milled |
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | x |
almonds
browned, flaked, to garnish |
*
|
| 5 | ml |
brown sugar
soft |
|
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 the 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 of 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.
