Chris Wilmers

Tom’s Celery Soup

Aug
23

This is so simple and cheap to make, and I would urge you to try it even if you don’t like celery (which I don’t).  It came as a great surprise when Tom told me what I was eating.  It will make 7-8 srevings.

 

1 Onion

2 Carrots

1 Head of Celery

1 Chicken Stock Cube in 1 litre boiling water

2 Medium Potatoes

1-2 Tablespoons oil (I use rapeseed oil, also called canola I think)

Salt and Pepper to taste

Crusty bread

 

Wash the celery stalks really well, there’s nothing worse than gritty soup!

Chop the onions and fry in the oil.

Chop and add the carrots then the celery.

Chop and add the potatoes, the stock cube, water and salt and pepper.

Bring to the boil then simmer for about 45 minutes.

Liquidise or use a stick wand to get a creamy consistensy – you may have to add a little more water as it’s sometimes quite thick.  If the celery is really stringy you may want to pass it through a sieve, but I don’t bother.

Eat!

 

If you want to spend a bit more to jazz things up, you could use a little white wine and sometimes I add garlic granules but the soup tastes fine without either of these.  It freezes well if there are any leftovers, or can be added to something like bolognaise sauce for extra flavour

Cooking Comments Off on Tom’s Celery Soup

Comments

Comments are closed.