1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
2 or 3 tablespoons chopped fresh parsley
2 teaspoons salt
1 cup fresh corn kernels
2 eggs, beaten
1 teaspoon lemon zest
1 teaspoon dried basil
1 cup fresh lemon juice
1 cup sliced almonds
Place celery, onion and green pepper in a large, stockpot. Place a lid on pot and place over medium heat. Saute for 5 to 10 minutes or until celery is tender.
Slowly cook carrots and celery leaves. Stir in olive oil and oregano, stirring well. Remove carrots and celery leaves from pot; set aside. Peel and slice celery into 1/4 inch slices. Combine parsley, salt, corn, eggs, lemon zest and basil in a small saucepan. Cook over medium heat, stirring constantly, until vegetables are tender (about 5 minutes).
Add lemon juice and almonds, whisking thoroughly. Serve hot with celery sauce or olive wedges.