Celery Soup

Celery Soup

Celery Soup


Now, I think celery has had some quite bad press in recent years, and until I had a burgeoning harvest of it this last spring I confess I had never thought much of it myself.  My home-harvest changed all that!  With kilos and kilos of celery it seemed only fitting that I try to make a decent celery soup.  Again, this is a vegetarian recipe, but don't be ashamed of injecting a little bacon or even poaching some chicken breasts in the finished soup right at the very end to spruce it up if you fancy.

1 whole head of celery, peeled and roughly chopped

500 grams potatoes (mashing variety like Nadine, Kestrel or King Edward), peeled and finely diced

2 onions, roughly chopped

Celery2 garlic cloves, crushed

1 teaspoon chopped sage

1 litre vegetable stock

1 cup of white wine

1 tablespoon Worcestershire sauce

1 bay leaf

Pinch of cumin

½ teaspoon salt

¼ teaspoon pepper

100mls cream

100mls full fat milk

Handful of chopped parsley

In a large saucepan, cook down the celery, onions and garlic in a little olive oil with the sage.  Add the potatoes and wine then add the bay leaf, cumin, Worcestershire sauce , salt and pepper.   

Bring to the boil, then add the stock and reduce to a simmer for about 45 minutes, or until the potatoes are completely broken down.  Remove the bay leaf.

Using a blender or a stick blender, process the soup until it is silky smooth.   Return to the heat and add the cream and milk, stirring well.

Check seasoning, then add the chopped parsley and serve with crusty bread.