Celery soup with parsley
Starter - Australia
If any of the parsley purée remains, it makes an excellent ingredient for a poultry or fish salad next day.
Melt the butter in a saucepan and add the diced celery and apple. Heat for 10 minutes while stirring, add the stock and continue heating until cooked.
Mix in a blender and season with salt and pepper.
Blend the parsley, shallot, hazelnuts and water in a blender, add the cream and blend again. Season with salt and pepper and place in a bowl.
Squeeze out the gelatine leaves and dissolve in 2 tablespoons of hot water.
Mix into the contents of the bowl and allow to cool for 2-3 hours.
Serve the soup with the sliced parsley purée on top.
The soup can also be served lukewarm or even cold.