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2
2
6
tablespoons
100 g
2
tablespoons |
heads
celery
lemons
chicken
stock
dried
apricots, soaked, drained and quartered
blanched
almonds, toasted |
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Method :
Discard any discolored outside leaves. Slice
the celery hearts lengthways into 3. Use
the outer leaves and tops for soup. Cook
the celery over moderate heat in a covered, shallow pan with the
juice of both lemons and the grated rind of 1, the stock and the
apricots for 15-20 minutes. Garnish with the toasted almonds just before serving.
Serves 4
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