Make Celery Soup
Celery soup is a warming autumn and winter favourite that has a lot of flavour and is very creamy. It's easy to make and goes well with bread or rolls.
Ingredients
- 1 head of celery
- 1 onion, peeled and chopped
- 15g/1/2 oz butter, margarine or oil equivalent (olive oil is best)
- 900ml/1 1/2 pints vegetable stock; or water
- Salt to taste
- Pepper, freshly ground, to taste
Steps
- Wash the celery. Chop it into small pieces. Dispose of most of the leaves but keep some back.
- Fry the chopped onion in the butter or oil in a large pot or saucepan. Fry without allowing it to go brown, over low heat, for about 5 minutes.
- Add the celery and fry for another 5 to 10 minutes. Stir occasionally to prevent the celery or onion from browning.
- Pour in the stock or water. Place the lid on the pot or saucepan. Allow to simmer for 30 minutes. The celery should be tender at the end of the simmering.
- Remove from the heat. Allow to cool a little. Pour the soup into a blender or a processor. Puree it until smooth. Season to taste.
- Return to the pot or saucepan. Reheat very gently; you don't want it to get hot, just nicely warmed.
- Serve. You can sprinkle grated cheese on the bowl if wished, or some chopped celery leaves from those you've kept back.
Tips
- For a really creamy celery soup, add a few tablespoons of cream at the time of blending. Cheese can also be added at this stage for a cheesier soup.
- If you like a heartier soup, serve before the blending step. The soft celery is delicious, although some people may find it a little slimy, so be aware of this!
Things You'll Need
- Chopping board
- Knife
- Large pot or saucepan
- Wooden spoon
- Blender or food processor
- Serving bowls
