1 Head Celery
2 Leeks
2 Large Potatoes
2 oz. Butter
1 Pt. Veg. Stock
2 oz. Nibbed Almonds
4 Tbs. Cream Whipped.

Remove any brown bits from the celery and any of the outer leaves.
(The young inner leaves you can leave in).
Chop this roughly and rinse in a colander under cold water.
Remove any coarse green leaves from the leeks and slice down into rings.
Rinse these thoroughly in a colander in cold water (make sure you get rid of all the grit).
Peel and chop the potato.
Put these into a pot with the butter and sweat them slowly until they are soft.
(This will take 35 mts or so).
Add the stock and bring up to the boil.
Once it has boiled for a few minutes pour into a liquidiser and process until very smooth.
Because celery strings can be difficult to destroy I usually push this soup through a sieve after liquidising.
It should be smooth and creamy.
Toss the nibbed almonds on a non-stick pan and fry gently until golden brown and aromatic.
Re-heat the soup and season with salt and black pepper.
Pour into 4 soup bowls (you will have plenty left to freeze).
Float a tablespoon of whipped cream on top and sprinkle the toasted almonds on the cream.