| Print Apple and Celery Soup Recipe |  |
Apple and Celery Soup
Ingredients:
| 1 Celery |
| 2 Granny Smith Apples unpeeled, stemmed; cut into 1/2-in. pieces (including cores and seeds |
| 1 Ounce Butter (1/4 stick) cut into 6 pieces |
| 60 Ounces Stock chicken ** |
| 2 Onions peeled and diced |
| 1 Unit Pepper |
| 1 Unit Milk |
| 1 Unit Parsley |
| 1 Teaspoon Light Brown Sugar (7oz) |
Directions:
1. In a large saucepan sweat off the diced onion in the butter.
2. Wash, trim and dice the celery, add to the onion and continue on a low heat.
3. Remove and bruises from the apples and grate them into your pan, discarding the core.
4. Cook for a further 10 minutes before adding the stock, seasoning and sugar ~ beware too much salt if you are using a stock cube.
5. Bring to the boil, then simmer, lid on, for 30 minutes - don't over cook or the celery flavor becomes jaded and the colors dull.
6. Allow to cool a little before liquidizing thoroughly.
7. Pass through a large mesh sieve to ensure there are no stringy threads of celery remaining.
8. Check seasoning and consistency, adding a little milk if needed.
9. Serve in warmed bowls, sprinkled with parsley and the browned almond flakes.
2. Wash, trim and dice the celery, add to the onion and continue on a low heat.
3. Remove and bruises from the apples and grate them into your pan, discarding the core.
4. Cook for a further 10 minutes before adding the stock, seasoning and sugar ~ beware too much salt if you are using a stock cube.
5. Bring to the boil, then simmer, lid on, for 30 minutes - don't over cook or the celery flavor becomes jaded and the colors dull.
6. Allow to cool a little before liquidizing thoroughly.
7. Pass through a large mesh sieve to ensure there are no stringy threads of celery remaining.
8. Check seasoning and consistency, adding a little milk if needed.
9. Serve in warmed bowls, sprinkled with parsley and the browned almond flakes.