This soup, served cold, is awesome for a dinner party on the patio on a hot day. Very satisfying and a snap to throw together.
Makes about 4 cups
8 to 9 celery ribs, chopped (3 cups)
1 Granny Smith apple, peeled and cored
1 1/2 cups cold water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 (3-inch) piece baguette, crust discarded
1/4 cup blanched almonds, chopped
2 tablespoons extra-virgin olive oil
Garnish: sliced thinly on the bias sliced celery
Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Re-blend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.
Serve in chilled cups with thinly sliced celery as garnish and enjoy!
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