- 8 to 9 celery ribs, chopped (3 cups)
- 1 Granny Smith apple, peeled and cored
- 1 1/2 cups cold water
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 (3-inch) piece baguette, crust discarded
- 1/4 cup blanched almonds, chopped
- 2 tablespoons extra-virgin olive oil
- Garnish: thin celery matchstick curls
- Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.