Celery soup

We were stuck with what to do with lots of celery so resorted to one of favourite no nonsense chefs; this recipe is from Delia Smith. This is a very light and creamy recipe but full of flavour.

Foodstuff you will need:  (severs 4)

350g celery (or half celery) trimmed chopped

25g butter

110g potatoes peeled and chunked

2 leeks washed and cut into slices

550ml vegetable or chicken stock

275ml milk

¼ teaspoon of celery seeds

2 tablespoons of double cream or crème fraiche

good grating of fresh nutmeg

salt /pepper

Equipment:

Tablespoons

Knife and chopping board

Measuring jug

Ladle

Large saucepan with lid

Liquidiser

Clean large saucepan

Grater for nutmeg

How to throw it together

Melt butter in large saucepan over low heat

Add celery with potatoes and leeks.

Stir to coat vegetables with butter, cover and cook gently for about 15 minutes. Shake the pan from time to time to prevent vegetables from sticking.

Pour in the stock and milk and sprinkle in the celery seeds (don’t over do it: care these are very salty!)

Bring the soup to simmering point then cover and cook over a very low heat for 20-25 minutes or until vegetables are tender.

Remove from heat. Leave the soup to cool for a while then transfer into a liquidizer (You may need to do this in batches) Liquidise the mixture until all in puree form.

Transfer liquidized mixture to a new saucepan.

Return to the heat and add cream/crème fraiche and the nutmeg. Bring soup back to the boil, check the seasoning, add more salt and pepper if necessary.

Serve in large bowls. Great with fresh bread.