If you love celery soup as much as I do, try this recipe. It’s quick and simple but delivers yummy results. It’s particularly lovely during cold weather, served with freshly baked bread and butter. Personally, I like flat bread that comes from my local Turkish grocery…
- 2 bunch celery (leaves removed)
- 2 medium potatoes (peeled and diced)
- 1 onion (skinned and diced)
- 1 tablespoon oil
- 1 litre vegetable stock
- 250 ml single cream
- salt (seasoning to taste)
- pepper (seasoning to taste)
Dice celery and onions in small pieces. In a large pot heat oil and add diced celery and onion, saute for 10-15 minutes until celery is bright green. Add diced potatoes, stock and seasonings.
Bring to boil, reduce heat to simmer, and cook for about 20 minutes or until potato is breaking up.
Using blender, puree the soup until smooth.
Return to pot, add single cream and heat, but do not boil, taste and adjust seasonings in need.