Recipe - Apple And Celery Soup

1 small Head of fresh celery
2 lg Cooking apples
1 ounce Butter
60 fl Stock
2 md Onions, peeled and minced
Salt and milled pepper
Milk to finish
Chopped parsley and
browned flaked almonds
to garnish
1 teaspoon Soft brown sugar

In a large saucepan sweat off the minced 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