Celery Soup

A hearty vegetable soup that is guaranteed to be gone in minutes!

Yields:	4 servings
Rating:
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

2	each	onions	peeled and chopped
2	each	carrots	peeled and chopped
3	tablespoons	olive oil
1	head	celery	large head
2	each	potatoes	unpeeled, scrubbed and diced
2 1/2	pints	water	(or duck stock, chicken stock)
1	x	sea salt
1	x	black peppercorns
1	x	parsley leaves	fresh, chopped

Directions

Soften the onions and carrots in the olive oil in a heavy, covered pan. Wash and scrape the celery sticks, split the main part of each one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery into the pan and leave it to steam-cook for 20-30 minutes over a low heat to bring out the flavour. Add the washed and diced potatoes, cover with the water, season with a little salt and a few black peppercorns, bring to the boil and simmer for 20 minutes. Add the chopped parsley and liquidize.

Reviews

This was an easy recipe, the most grueling job being the stripping of the celery (I just used my peeler). I threw in all the celery leaves which I found to be decent. I also added a little bacon before I liquidised, to satiate my boyfriend. It resembles a pea soup in taste because of that, but even without it had a nice strong, fresh flavour. A very nice recipe to cozy up with in the winter!
over 5 years ago
-1

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Member Review

Chicken Korma

This is a very tasty dish. I was even missing a few ingredients, the cloves and green cardamon (i had to use ground). Be very careful not to burn the onions. Watch them closely when it gets close to time for them to be done. Do Not use packaged saffron rice if you can't find any saffron. Use Jasmine or Basmati instead.

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