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Tasty Celery Soup Recipe


A whole celery about 1 lb or 370gm–washed, sliced into thin pieces and the leaves reserved along with some of the really tender central stalks for garnish.
5oz –110gm –1 cup potatoes, washed, peeled and diced.
2 leeks washed and finely sliced.
1 1/2 –750ml–pints of stock, this can be from a vegetable or chicken stock cube or your own freshly made stock.
salt and pepper
1oz butter or 2 tablespoons of olive oil depending on your preference.


Heat the butter or olive oil in a pan, add the celery, potatoes and leeks. Cook on a gentle heat. Stir until they are well mixed and coated. Put the lid on and let the vegetables sweat for 15 minutes on a lower heat. Check and stir to ensure that they do not brown or burn.
Add the stock, salt and pepper to taste, stir and simmer for 20 minutes.
At this point I liquidise the soup and return to the pan to reheat.


After liquidising you can add cream to the recipe so that you have Cream of Celery Soup Recipe or you could add about 1/4 pint of milk which would not be as rich.
To serve the soup add the celery garnish to the individual portions.

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