Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       small Head   fresh celery
   2       large        Cooking apples
   1       Ounces       Butter
  60       fluid ounces Stock
   2       medium       Onions, peeled and diced
                        Salt and milled pepper
                        Milk to finish
                        Chopped parsley and browned flaked almonds to garnish
   1       Teaspoon     Soft brown sugar

Preparation:

In a large saucepan sweat off the diced 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 flake