Bramley Apple and Almond Soup

Continuing my Bramley Apple Bicentenary theme, on 21 March a stained glass window is to be dedicated to the Bramley Apple at Southwell Minster.  A fitting place as it was in Nottinghamshire that the Bramley originated.

I promised to include some recipes that would show the versatility of the Bramley apple.  So this month I have chosen a soup.  It can be served warmed in autumn and winter or as a cold starter in summer.

Ingredients: Serves 6

1 small onion, peeled and chopped	2 oz (50g) ground almonds
2 sticks celery, chopped	Salt and pepper
½oz  (10g) butter	1 tablespoon double cream
2 pints (1.1l) hot chicken stock	Chopped parsley for garnish
1lb (450g) Bramley apples, peeled, cored and sliced

Method:

1. In a large saucepan, melt the butter and add the onion and celery.  Cook gently until both are soft but not browned.
2. Add the stock, apples and ground almonds to the saucepan.
3. Bring to the boil then lower the heat, cover the pan and simmer gently for about an hour.
4. Allow to cool a little then liquidise the soup.*
5. Return to the pan and season with salt and pepper to taste. 
6. Add the double cream and reheat the soup (do not allow it to boil).
7. Serve and sprinkle with the chopped parsley.

* The soup can be frozen at this point.