Celery Soup

• Serves: 8

• Adapted from Paul Hollywood's Bread

• Contributor: Kate

Ingredients

• 700g celery with leaves
• 1 large potato, peeled
• 2 leeks
• 2 garlic cloves
• 60g butter
• 1 quart chicken stock
• 300ml milk
• 100ml cream

Instructions

1. Trim the celery. Roughly chop the celery and potato and slice the leeks into rings.
2. Melt the butter in a large saucepan over a medium-low heat. Add the vegetables and stir to coat them in the butter. Cook gently for about 10 minutes to soften slightly.
3. Pour in the stock and season with salt. Bring to boil then turn down to a simmer. Cover and cook for 20-25 minutes until the vegetables are cooked.
4. Blend the soup with milk in a food processor or blender until smooth.
5. Taste the soup and add more salt or pepper if needed.
6. Reheat the soup so simmering and stir in the cream.

CategoryRecipesSoup