Skill level: Easy peasy
Costs: Cheap as chips
Just a few simple ingredients combine to make this tasty celery soup recipe. Itís full of flavour but not too calorific so perfect for a slim line lunch or light starter. This recipe serves 4 people and will around 50 mins prepare and cook. It's great for making in bulk as it can stored in the fridge for up to 3 days meaning you could have it a few days in a row for lunch or as a light dinner or starter. Choose a firm, plump head of celery and wash thoroughly, trimming off any stringy bits from the thick outer stalks before chopping. For extra flavour add a bouquet garni to the simmering soup. To make your own take a fresh bay leaf and a couple of sprigs of fresh thyme and parsley and tie together with fine string.
- 15g butter
- 1tbsp olive oil
- 1 onion, peeled and chopped
- 1 medium potato, peeled and diced
- 1 head celery, trimmed and chopped
- 1 litre vegetable stock
- Salt and freshly ground black pepper
- Snipped fresh chives and shredded celery, to garnish
For a creamier soup stir 100ml double cream or crŤme fraiche into the pureed soup and heat through gently.
- Heat the butter and oil in a large deep pan. Add the onion, potato and celery and cook gently for 10 mins, stirring occasionally.
- Add the stock and bring to the boil. Reduce the heat, season with salt and freshly ground black pepper and simmer for 15-20 mins until the vegetables are completely soft.
- Remove from the heat and leave to cool for 5 mins then puree the soup with a stick blender or transfer to a food processor and process until smooth.
- Heat the pureed soup through gently and adjust the seasoning to taste. Serve in warmed bowls garnished with snipped chives and shredded celery.