Apple & Celery Soup

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.