Saturday, 24 December 2016

Cream of Celery Soup

Wishing a Merry Christmas from my family to yours!  

I hope everyone is prepared for the festivities tomorrow.  Please enjoy a safe and happy Christmas and New Year.

I don't know about you, but I love to bring back old fashion recipes.  This one has been around for a gazillion years and you can even get it in a can, this usually gets added to casseroles etc and is not widely enjoyed in a meal on its own.

Celery is a great vegetable that is under rated on its own, you can add it to about everything from soups, stocks to stews and salads.  

This soup is fantastic and so easy to make.  It is great for one of those Meatless Monday meals you can make on a Sunday and just come home and reheat on a Monday.

1 bunch celery, chopped
1 leak, sliced
1 litre stock chicken or vegetable
1 cup cream
salt and pepper to taste

When you take the celery apart reserve the inner little leave for garnish.

Slice and rinse your leek clean.

Dice your celery, set 2 cups aside for later.

Place leek and all bar 2 cups of celery in your soup pot and with a tablespoon of oil, saute your veg for 5 minutes on a medium heat.

In a separate pan saute the remaining 2 cups of celery on a medium heat for 5 minutes.

Add the stock to the soup pot and bring to the boil, reducing to a simmer and cook for 20 to 30 minutes.

When the stock in the soup pot has come to the boil, ladle 3 ladles full of stock on the the 2 cups of celery and allow to simmer for 20 minutes.

With your stick blender or in a blender puree your soup.  It will be slightly chunky or course, this is good.

Add your salt and pepper to taste and the cream.  Add the separate celery back to the pot and stir to combine.  Heat for a further 5 minutes.  

Serve with a nice crusty bread or a toasted cheese sandwich.  Oh and don't forget to put the middle leaves on as a garnish!

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