Celery and butter seem like an odd combination to the uninformed - but one spoonful of this delectable soup and you'd be crazy not to see the light! For too long has celery sat on the sidelines - a dipping stick, a side, an undertone. It's time to give celery what it deserves.
- 75 g Butter
- 1 tbsp Olive oil
- 250g Chopped celery
- 100 g Diced onion
- 100 g Diced potato
- 1L Light chicken/turkey/ham stock
- Black pepper
- Heavy or double cream
- Stew the celery and onion gently in the butter and oil in a covered pan for 10 minutes. Add the potato and stir to coat well with butter and oil. Don’ let the vegetables brown. Add the stock.
- Bring the soup to the boil and then reduce to a gentle simmer for 30 minutes or until the celery is very tender.
- Blend or pass the soup through a mouli. Add salt and pepper to tastes. Ladle the soup into warm bowls, spoon over a little double cream, swirl and eat.