Return to listing

Cream of Celery Soup

Originally, the older varieties of so-called 'dirty' celery from the flat, black-earthed Fenlands of East Anglia had a short season - from October to January. If you're lucky enough to find some to use in this soup, there is much washing to do, but the flavour is exceptional, particularly after a light frost, when it's sweetest of all.

 
 

Method

In a largish pan melt the butter over a low heat. Then chop the celery and add it to the pan with the potatoes and prepared leeks. Stir well, coating the vegetables with butter, cover and cook for about 15 minutes. Then add the stock with the celery seeds and some salt.

Bring to simmering point, cover once more and cook very gently for 20-25 minutes or until the vegetables are really tender. Puree the soup by blending it in batches, then return to the pan, stirring in the cream and milk. Bring the soup back to the boil, check the seasoning, adding more salt and some pepper, if necessary. Then just before serving, chop the reserved celery leaves and stir them into the soup to give it extra colour.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Maryyem
04 May 2015 21:24
Coffee Break The Archers
30 Apr 2015 14:01
Food and travel duck
25 Apr 2015 22:23
Can Anyone Help? Sponge
06 May 2015 09:06
Books Virtual Bookshelf
01 Mar 2015 15:04
Equipment Extra Large mixing bowl
28 Apr 2015 19:11
Gardening The new gardening year begins again
18 Apr 2015 00:11
 
NetObserver
CMS solutions by REDtechnology.com