I often use celery as a base ingredient for other soups, but it's also great as the main ingredient.
Celery soup is a subtly flavoured soup, especially if your head of celery is mainly made up of paler coloured stalks. Despite it's subtlety, its a really lovely soup, not dissimilar to leek and potato.
The list of ingredients is pretty simple, just celery, onions and potato with some good quality chicken or vegetable stock.
I haven't given exact quantities, as it's nice to be able to use the whole head of celery. However, you will need to use the additional stock to adjust the thickness of the soup to your liking.
1-2 tablespoons of vegetable oil
Knob of butter (optional)
A whole head of celery
Bunch of spring onions
1 large white onion
1 medium sized potato
500-700ml of vegetable or chicken stock
Seasoning
- Top and tail the celery stalks.
- Slice the larger pieces of celery lengthways, then cut all of the stalks into chunks.
- Top and tail the spring onions and then cut into slices.
- Peel and dice the potato and onion.
- Heat the oil and butter (if using) in the bottom of a large pan.
- When the butter has melted, add the onions, celery and potato and cook over a low heat until the onion becomes translucent and the potato starts to soften.
- Pour in 500ml of the stock, season well and bring to the boil.
- Turn down the heat, cover and cook for 20 minutes.
- Blend the soup and then adjust the consistency by adding more stock and seasoning as required.
