CREAM OF CELERY SOUP

 

3 medium onions chopped coarsely
2 tablespoons butter
2 tablespoons of oil 
1 whole celery plant (mine was from my garden so I used the many outside stalks and just kept the very centre for ourselves to eat) the outside stalks were a but stringy so we chopped them quite short.
5 medium peeled potatoes, chopped coarsley
2 bay leafs broken up with stalk removed
1 chillie chopped (optional)
chicken stock or water with a stock cube
Milk
1/2 teaspoon salt (or to taste)
6 to 8 whole black peppercorns
10 parsley stalks with leaves. Chop the stalks and the parsley leaves separately.
Cream or crème fraiche

 

In a large saucepan, sauté onion in butter and oil until soft. Add chopped celery, potatoes, bay leaf, chillie, parsley stalks and salt and peppercorns. Add equal amounts of water and milk until it does not quite cover the vegetables. They will soon soften and settle under the liquid. Reduce heat and simmer vegetables gently until tender.

 

Put in liquidiser with the parsley leaves and liquidise until smooth. (You may have to do two lots)  I use a wand and liquidise in the saucepan.

Return the soup to pan if necessary, and heat through for 2-3 minutes until steaming hot. Taste to season .

 

Add a whirl of cream or crème fraiche just before serving.

 

This soup keeps well in the fridge for several days or it freezes well.


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