Cream of Celery Soup (30 Minute Recipe)
This Cream of Celery Soup is proof that simple ingredients can create something really special. Ready in only 30 minutes; it’s creamy, cosy and full of gentle, savoury flavour.
Ingredients
- 1 tablespoon olive oil
- 60 g salted butter
- 1 onion
- 2 cloves garlic
- 750 g bunch of celery
- 500 g potato raw, unpeeled weight
- 2 chicken stock cubes
- 1.2 L water
- 250 ml double cream
Instructions
- Melt the salted 60 g salted butter in a pot with 1 tablespoon olive oil
- Prepare vegetables: finely chop 1 onion, wash and chop 750 g bunch of celery (discard the base but use leaves etc.), slice 2 cloves garlic, peel and chop 500 g potato into inch square chunks
- Add onion, celery and garlic to the pot with oil and butter and cook (with the lid on) for 15 minutes
- Add potatoes to a separate pot with cold salted 1.2 L water and cook for the same 15 minutes
- Add 2 chicken stock cubes to the pot with the vegetables and simmer for an extra 5-10 minutes, add 250 ml double cream then blend until smooth (using a hand blender or food processor)
- Check you can pass a knife through the potatoes and if you can - drain them and then either rice them or mash them up until smooth
- Whisk the mashed potato through the blended soup until fully incorporated and stir through.
Nutrition
Calories: 494kcalCarbohydrates: 33gProtein: 6gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 104mgSodium: 765mgPotassium: 1129mgFiber: 6gSugar: 7gVitamin A: 2144IUVitamin C: 33mgCalcium: 157mgIron: 2mg
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