Almond And Celery Soup Recipe

• 1 small Onion (finely chopped)
• 6 Celery Sticks (finely chopped)
• 1 tbsp Parsley (coarsely chopped)
• 1 tsp Dill Seed
• 50 g (2 oz) Almonds (blanched)
• 300 ml (½ pint) Chicken Stock
• 300 ml (½ pint) Skimmed Milk
• 3 tbsp natural Low-Fat Yogurt
• 1 Egg Yolk
• 1 tbsp Almonds (toasted and flaked, for garnishing)

• Combine onion, celery, parsley, dill seed, almonds, chicken stock and milk in a saucepan. Mix well.
• Boil the mixture and simmer for 12 minutes till the vegetables turn tender.
• Remove and pour the contents into a food processor.
• Blend the mixture to a smooth liquid.
• Return the soup to the saucepan.
• In another small bowl, whisk together yoghurt and egg yolk.
• Add the yoghurt mix into the soup. Stir well.
• Heat the soup gently. Do not boil it.
• Ladle warm soup into soup bowls.
• Sprinkle with toasted almonds and serve warm.