Celery Soup Amandine

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 lb celery
• 1 ounce butter
• salt
• fresh ground black pepper
• 1/2 pint chicken stock
• 1 sprig parsley
• 1/2 ounce sliced almonds
• 1/2 pint milk
• 2 tablespoons light cream

Recipe

• 1 wash and chop the celery, removing any tough stringy parts.
• 2 melt the butter in a heavy-based saucepan, shaking the pan occasionally. season and pour on the chicken stock. add the parsley.
• 3 bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender.
• 4 add the milk. use a a hand blender to purée.
• 5 sieve afterwards to remove any fibres.
• 6 heat a heavy-based frying pan for minute over moderate heat. pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning.
• 7 return soup to the saucepan and reheat gently. pour into soup bowls and dribble a spoonful of cream into each one. garnish with the browned almonds.