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Recipes

   Cream of Celery Soup

recipe image
This creamy soup really brings out the flavour of the celery.

Celery did not come into general use in England until the early nineteenth century. Since then, its crisp, nutty flavour has been much appreciated in soups.
Ingredients
Serves: 4

1 Large Onion, thinly sliced
1 large head Celery, sliced
25 Gram Butter (1 oz)
450 ml Water (3/4 pint)
Salt and freshly ground pepper
300 ml Milk (1/2 pint)
3 Tablespoon Double cream
2 Tablespoon Fresh parsley, chopped or a few celery leaves
Method
In a saucepan fry vegetables gently in butter for 10 minutes without browning. Add water and season to taste. Bring to the boil, cover and simmer gently for 25 minutes.

Liquidise or rub through a sieve, return to the pan and stir in milk. Bring to the boil, stirring and simmer for 5 minutes.

Ladle into warm soup bowls. Stir in cream and sprinkle with parsley or decorate with a few celery leaves.

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