1 head of celery
100g/3oz raisins
60 ml/2fl oz red wine -vinegar
60 ml/2fl oz sapa
1 tbsp clear honey
2 tsp dried onion flakes
1 tsp spelt flour sea salt (optional)

Wash and chop the celery and then steam gently until it is tender.

Soak the raisins in the sapa and vinegar for 1 hour and then add to the celery and other ingedients.

Puree them in a blender until very smooth.