Susie Drage
Music, Art & Cookery
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Celery Soup

CELERY SOUP
Serves 4
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You could ring the changes by adding apple, and possibly celeriac, which always makes a delicious soup. Celery can sometimes be a bit stringy so you may need to sieve the soup after liquidising.
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Ingredients:
1 tbsp olive oil
Large knob butter
3-4 medium potatoes, peeled and diced
3 carrots, peeled and diced
One whole celery, trimmed and thinly sliced
Tbs mixed herbs
750ml/25 fl oz chicken or beef stock
Seasoning
AND THIS IS WHAT YOU DO……..
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Heat the oil and butter, add the peeled and diced potato and carrot and thinly sliced celery.
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Cook over a medium heat for about 5 minutes until the vegetables are soft.
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Add the stock and herbs.
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Mix well, season generously and bring to the boil. Cover and simmer gently until all the vegetables are soft.
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Leave to cool and puree. At this stage, if there is any evidence of stringy bits, then it is best to sieve the soup before serving.
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Reheat gently and add a swirl of crème fraiche or yoghurt and chopped parsley.