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. ---------------------------------------------------------------------------
Nutrition
Ingredients
