Celery soup recipe

Admittedly celery is not the most exciting of vegetables, but it can be with this creamy soup.

 

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves:  4

Ingredients

  • 2 heads celery
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 850ml vegetable stock
  • pinch of freshly ground black pepper
  • pinch of sugar
  • pinch of freshly grated nutmeg
  • 150ml milk
  • 150ml pouring cream
  • croutons, to garnish (optional)

Recipe method

1. Trim the root ends off the celery, discard the outer stems and scrub. Peel off any tough fibres and cut off the leaves. Chop roughly, then blanch in lightly salted boiling water for 7 minutes. Drain well.

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2. Melt the butter in a heavy-based saucepan over a low heat. Add the celery and cook, stirring constantly, until the celery is well coated. Stir in the flour and gradually add the hot stock, stirring until the mixture boils.

3. Season with sugar, pepper and nutmeg, then cover with a lid and simmer for about 20 minutes or until the celery is tender.

4. Blend the soup in a blender until smooth. Add the milk and reheat the soup. Stir in the cream but do not allow to boil. Season to taste. Garnish with croutons and sprinkle with extra nutmeg.