Celery soup

Celery_Soup_tile

Serves 3-4:

  • Oil
  • 1 onion (sliced)
  • 3/4 of a head of celery (washed, leaves discarded and sliced)
  • 1/4 nutmeg (grated)
  • 2 tsp vegi-stock powder
  • 1 litre water
  • 2 tbsp double cream
  • A squeeze of lemon juice
  • Freshly ground black pepper

Heat a little oil in a large saucepan. Add the onion and celery and cook gently, stirring occasionally, for 10 minutes.

Mix in the nutmeg, the stock powder and the water. Bring to the boil and simmer for 30 minutes.

Purée (using a hand blender or a liquidiser). Stir in the cream and heat until just boiling (stirring as it starts to boil at the edges).

Add black pepper and lemon juice to taste. Serve (I served this with croutons).

Advertisements

One thought on “Celery soup

  1. Pingback: Nutmeg just for Christmas? Not in my kitchen! | cookingacontinuum

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s