Cream Of Celery Soup
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4
- 2-3 tablespoons oil
- 1 onion, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 1 parsnip, peeled and roughly chopped (can also use a large potato)
- 3 cups celery (leaves included) or leaf of celery, chopped up
- 4 cups/1 litre/33.8flozs. chicken or vegetable stock
- 1/2 cup/125ml/4flozs. cream
Step 1 - Heat a large pot on medium heat. Add oil and sauté onions for a few minutes until softened. Add garlic and sauté for another minute.
Step 2 - Add the parsnip, celery and stock. Bring to a boil and place the lid on and simmer for 20-30 minutes or until the stems and parsnips are soft.
Step 3 - Add cream and puree soup with stick blender (do not blend hot soup in a closed blender) until smooth in texture. Season with salt and pepper.