Celery and potato soup
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Original recipe serves this with grated cheddar cheese - I've never done this but don't see why not.
Ingredients
- 50g butter
- 1 medium onion, finely chopped
- 1 large leafy head of celery, finely chopped (coarse will do 😊)
- 450g potatoes, peeled and chopped
- 725 ml light chicken stock - or I usually use a vegetable stock cube or similar
- 150ml double cream
- salt and freshly ground black pepper
- optional 50g cheddar cheese, grated
Method
- Melt the butter in a large pan and add the onions, celery and potatoes. Gently cook without colouring for 10 minutes
- Add the stock and cook at low heat, covered, for 30 minutes - or until veg are tender.
- Allow to cool a little, then liquidise. The recipe says to finely liquidise half the soup and coarsely liquidise the other half. However, I prefer a smooth soup for this and finely liquidise the lot and pass through a sieve.
- Return to the pan and heat gently. Add the cream but don't allow to boil Check seasoning.
- Optionally serve with grated cheddar cheese.
based on New Covent Garden Soup Company's Book of Soups Jo Gilks