Often overlooked, celery makes the most delicious soup.
“Taste the celery you are going to use to ensure it is fresh and good on it's own - not old and bitter”
Ingredients:
15 g butter
1 head of celery, scrubbed and chopped
1 tbsp flour
750 ml chicken stock
Salt & ground black pepper
Bouquet garni
Cooking Time: 35 mins (approx)
Serving: TBA
Method:
1. Heat the butter and fry the celery gently for 5 minutes.
2. Stir in the flour and cook for 2 minutes. Add the stock and bring to the boil, stirring all the time.
3. Season well, then add the bouquet garni, cover the pan and simmer for about 30 minutes.
4. Test, to see how tender the celery is for blitzing (depending on what type of blender you're using). When ready, remove the bouquet garni and sieve or puree half the soup in an electric blender - thus retaining some of the celery. Mix and return to the pan.
NB: If you don't like lumps (like Claire) just blitz the whole lot for a smooth soup!
5. Reheat, taste and adjust the seasoning,
Source: Brian Swann (Claire's Dad)
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