Cream of Celery Soup

I really like celery but I don’t tend to use a lot of it in my cooking – not sure why!  I always seem to have a huge amount taking up prime real-estate in my tiny fridge – thanks to my mum who always seems to buy it.  Keen to use it up, I was browsing my cookbooks ‘online’ looking for wintry celery recipe and decided on this one by Tom Kerridge.  I have adapted the recipe a little and Tom also tops the soup with a poached egg – so go ahead and do that if you like.

So let me explain the ‘online’ cookbooks above.  I had a brilliant idea – or at least I thought it was my idea, until I looked online and someone had already done it (don’t you hate that!), and brilliantly I might add.  The website is Eat Your Books  (and I highly recommend it to anyone with a lot of cookbooks).  You simply add the cookbooks (and some magazines) that you own to your online bookshelf and then use it to search for recipes.  

So lets say I want to find all the recipes that contain celery in my collection.  Instead of flipping through all of my cookbooks looking for a recipe, I simply search for celery and it will give me a list of recipes to choose from.  I currently have 430 recipes that include celery in my collection of 63 cookbooks and 5550 recipes. Cool right.  You can also search for cuisine, recipe type, etc. 

You can join for free but to add unlimited books you need to upgrade to pro – I did, its cheap and well worth it in my opinion.

This is NOT a sponsored post.  I just wanted to share my find with you all. I’m excited…

You can see my bookshelf here

Print Pin

Cream of Celery Soup

Servings 4

Ingredients

• 1 leek; sliced
• 2 garlic cloves; crushed
• 1 kilo of celery; chopped
• 1 large potato; diced
• 1 litre salt-reduced chicken stock (or vegetable stock)
• 1 small bunch of parsley; leaves only
• 200 ml double cream
• Celery leave to garnish *optional

Instructions

• Add a splash of olive oil to a large saucepan or pot. Add the leek and garlic and cook until soft - about 10 minutes. Add the potato and chicken stock and bring to the boil. Lower heat and simmer until the potato is soft. Add the celery and bring to the boil and cook for about 5 minutes or until the celery is just soft. Add the parsley and double crew; stir and remove from the heat.
• Whizz in a blender or food processor until smooth. Pass through a fine sieve if it isn't silky smooth and season with salt and pepper. Serve hot drizzled with olive oil. Garnish with a few celery leaves.

Notes

Serves 4-6 people.
Suitable for babies from 6 months, however I would leave out the salt and pepper for babies portions

Adapted from Tom Kerridge's Best Ever Dishes