Celery and Almond Soup
|Onions||1 Small, peeled and finely chopped|
|Celery sticks||6 , finely chopped|
|Chopped parsley||1 Tablespoon, coarsely (Fresh Ones)|
|Dill seed||1 Teaspoon|
|Blanched almonds||50 Gram (Around 2 ounce)|
|Chicken stock||300 Milliliter (Around 0.5 Pint)|
|Skimmed milk||300 Milliliter (Around 0.5 Pint)|
|Plain yogurt||3 Tablespoon (Unsweetened Variety)|
|Toasted flaked almonds||1 Tablespoon (To Garnish)|
1. Put the onion, celery, parsley, dill seed, almonds, stock and milk into a pan; bring to the boil and simmer gently for about 12 minutes until the vegetables are tender.
2. Blend the soup in the liquidizer until smooth. Return to a clean saucepan. Beat the yogurt with the egg yolk and stir into the soup.
3. Reheat the soup gently; do not allow it to boil. Ladle into small bowls and sprinkle with the toasted almonds.