I had some chicken stock which I’d made after boning and skinning some chicken thighs, and the end of a head of celery, so I made this soup. Enough for 3:
- 1 tbsp oil
- 1 onion (sliced)
- About 1/3rd of a head celery (washed and sliced)
- 400g can of chopped tomatoes
- 750ml chicken stock (the real thing, or a cube etc)
- 2 tbsp double cream
- Lemon juice and black pepper to taste
Heat the oil in a large pan. Add the onion and cook gently for 5 minutes. Stir in the celery and cook for a further 3 minutes.
Add the tomatoes and the chicken stock. Bring to the boil and simmer (covered) for 25 minutes.
Remove from the heat, add the cream and blend using a hand blender. Reheat until just boiling. Remove from the heat and season with lemon juice and black pepper to taste.
Serve with croutons (see final paragraph sweet potato and red pepper soup).