- Servings : 4-6
- Prep Time : 15m
- Cook Time : 55m
- Ready In : 1:10 h
Celery Soup is surprisingly delicious. It is best cooked with potatoes which thicken the soup, but you could leave them out if you want a less filling meal. Celery is usually used to add background flavours to a dish so it makes a change for it to be more centre stage. The celery is not overpowering in this dish and, as it is blended, it just provides the main flavouring you get. I sometimes wonder if it could be more to do with texture when people show a dislike towards celery. Not a problem here.
- 25g butter
- 100g onion, chopped
- 675g celery, trimmed and strings removed, chopped
- 1 litre water
- 225g potatoes, peeled and chopped
- salt and pepper to taste
- celery leaves as a garnish
- double cream to drizzle (optional)
Melt the butter in a large saucepan and then add the onions and celery and fry for 5-10 minutes. until softened.
Add the water and the potatoes and season with salt and pepper. Bring to the boil and simmer for about 45 minutes until the potatoes are cooked.
Remove from the heat, allow to cool slightly and finish in a blender.
Ladle the soup into bowls, drizzle with a little cream, if using, and garnish with the celery leaves.