Summary

Ingredients

• 800 g celery
• 50 g almond (s), (sweet)
• 0.5 liter ½ vegetable stock, (possibly licensed)
• 4 tablespoon flour, (whole wheat)
• 200 g double cream cheese
• 3 teaspoon curry
• 1 teaspoon lemon (n) zest (untreated, grated)
• 1 tablespoon lemon juice

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Instructions

1. Cut the skinned almonds into sticks and roast them until golden brown in a pan without fat. Wash the celery stalks, remove threads and leaves and cut in half lengthways and crossways. pick up some foliage.
2. Now cook the celery pieces in the broth until they are firm to the bite. Strain the broth, use a whisk to bring the flour to the boil for 3 minutes, stirring constantly. Keep the celery pieces warm.
3. Mix the crushed cream cheese, curry and lemon peel into the broth with the whisk. Take some lemon juice to taste.
4. Now serve the celery with the sauce and 2/3 of the almond slivers in it, now cover with the remaining almond slivers and garnish with a few celery leaves.
5. Goes well with new potatoes, including rice.