Cream of Celery Soup is a traditional British recipe for a classic soup of celery and onion cooked in chicken stock that's finished with the addition of double cream. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Celery Soup.
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Ingredients:
1-2 tbsp olive oil
2 tsp butter
1/2 onion, sliced
2 garlic cloves, chopped
2-3 celery sticks, diced
425ml chicken stock (vegetarians could substitute vegetable stock)
110ml double cream
salt and freshly-ground black pepper, to taste
chopped chives, for garnish
Method:
Add the olive oil and butter to a pan and cook on medium heat until the butter has melted. Add the onion and garlic and fry for about 3 minutes before adding the celery. Continue cooking for 2 minutes further than ad the chicken stock. Bring to a boil, reduce to a simmer and cook for about 10 minutes.
Remove the pan from the heat and add the double cream, whisking to mix. Allow the soup to cool then pour into a liquidiser and purée until smooth.
Return to a pan, season and heat through before ladling into serving bowls. Serve immediately.
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