Celery Soup

hotcookie101

Thank you, one of those recipes had bacon in it, so am going to fry off some lardons with the onion, then add chopped celery and stock (not too much as using smoked bacon) and maybe some barley. Its a miserable day here, and I have a cold so that's lunch sorted Along with some soda bread (shop bought I haven't managed to make it here-does anyone have recommendations for a good wholemeal flour so I can make soda bread, I think waitrose sells buttermilk)

adsk

I've really struggled to find a nice celery soup until I found this one. It's a bit strange but it tastes delicious.

Finely chop an onion and sweat it in some oil until soft. Add a whole head of chopped celery and cook for about 5 minutes or so. Pour over 1 pint of stock (chicken or vegetable) and simmer for 20-30 minutes.

Meanwhile make a white sauce with 1 oz butter, 1 oz flour & 1/2 pt milk (I'll assume you know how to do this).

Blend the celery soup and then stir in the white sauce.

A lovely cream of celery soup. Because it's made with milk rather than cream the delicate taste of celery is not overwhelmed and really shines through.

hotcookie101

Thanks, I am not really one for creamy/milky soups (can cope with chowder but not much more) but it does sound good

My soup was delicious Although more like a broth than celery soup but really great flavours. I used the end of a head of celery that was going limp, and then a whole head of celery from riverford-that was a really deep green with narrow stalks and lots of leaves (more like soup celery than regular celery but have never seen soup celery outside of northern ire)
Fried lardons until crispy(not many, only about 75g), added 2 small chopped onions sweated until soft then added big bits of celery, lentils and barley, 3/4 of a kallo org chick stock cube and a couple litres boiling water. Simmered away for a bit, then added the narrower stalks of celery for 10mins, then the chopped leaves for the last 5mins.

Yummy yummy, and I have about 1.5 l left so some for freezer and yummy healthy (ish) lunches for me for the week

flutterbyuk25

I'm also making some celery soup now it smells delicious.

x

daska

If you prefer thicker soups this one's really simple: fry an onion and a head of celery (the celery should be finely sliced to prevent stringyness). When softened add stock (home made or marigold) and one chopped celeriac. Bring to the boil and simmer until celeriac has softened enough to blend. Season to taste. The celeriac thickens the soup without spoiling the flavour in the way potatos will and without the need to add flour or cream.

tandraig

I'm not too keen on creamy soups either (with the exception of mushroom) so where a recipe calls for cream or milk I use the same amount of water with a chicken or veg stock cube (unless i have some homemade in fridge). I do like to leave the soup as is rather than seive or whiz with blender so you do need the broth to be tasty! have added worcesteshire sauce brown sauce or tomato sauce to broths as I fancy and they all seem to work well to make the broth more tasty.