THIS is a really old-fashioned soup that was very popular in Britain when I was growing up. I had forgotten all about it until recently when I was going away on holiday and had a large head of celery to get through before we left. This is really a most delicious soup and very simple and cheap to make, especially if you have lots of celery in your garden.
2 tablespoons of olive oil
1 head of celery, sliced
1 large onion, finely chopped
1 clove of garlic, chopped
Small bunch of parsley, roughly chopped
1 litre of vegetable stock
100ml single cream (plus a little extra for serving if desired)
A good pinch of nutmeg and some black pepper to season
- In a large saucepan heat the oil gently and add the sliced celery, onion and garlic to the pan.
- Cook over a gentle heat until the vegetables are soft but not browned. This will take around 15 minutes.
- Add the chopped parsley and vegetable stock then season well with nutmeg and black pepper.
- Simmer the soup for about 15 minutes then pour into a blender or food processor along with the single cream.
- Process/puree at high speed till soup is smooth and creamy.
- Serve with an extra drizzle of cream if you wish.