** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Apple and Celery Soup Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Natural Sweeteners, Fructose Malabsorption, Celery, Onion, Apple allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
