Apple And Celery Soup Recipe



  1. 1 sm Head of fresh celery
  2. 2 lrg Cooking apples
  3. 1 ounce Butter
  4. 60 fl ounce Stock
  5. 2 med Onions, peeled and diced Salt and milled pepper Lowfat milk to finish Minced parsley and browned flaked almonds to garnish
  6. 1 tsp Soft brown sugar


  1. In a large saucepan sweat off the diced onion in the butter.
  2. Wash, trim and dice the celery, add in 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 min 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 min - do not over cook or possibly the celery flavour becomes jaded and the colours dull.
  6. Allow to cold a little before liquidising 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 lowfat milk if needed.
  9. Serve in warmed bowls, sprinkled with parsley and the browned almond flakes.