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Cream of Celery Soup
British farmers grow and produce all of the ingredients used in this delicious summer soup – from the rapeseed oil, to the celery, onion, potatoes, the herbs and cream.
Shopping List
- 2 tbsp rapeseed oil 1 onion, chopped
- 1 head celery, thickly sliced
- 250g new potatoes, diced
- 1.2 litres vegetable stock
- 100g white bread, cut into 1cm cubes
- 1 tbsp each chopped chives and parsley
- 2 tbsp single cream
Serves : 1
Difficulty : medium
Method
1. Preheat the oven to 200oC, gas mark 6
2. Heat 1 tbsp oil in a large saucepan and fry the onion, celery and potatoes for 5 minutes. Add the stock, cover and simmer for 15 minutes until potatoes are tender.
3. Meanwhile, mix the bread cubes with the remaining oil and herbs and spread out onto a baking tray, bake for 10 minutes until golden and crisp.
4. Puree the soup with a stick blender and stir in the cream. Serve sprinkled with the croutons and herbs.
Cook's Tip
For a chunky soup, omit the blending stage. Great served with pan fried diced bacon scattered on top.
Produce
Most of the country’s celery is grown by farmers for G’s, across Cambridgeshire and East Anglia, where the rich fertile soil suits it well. In total 900 ha (the equivalent of 1,350 football pitches) of celery is grown of which 68% is LEAF Marque.