Cream of celery soup

Cream of celery soup

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Try this simple, quick cream of celery soup recipe. The secrets to this great tasting soup are to use a great stock and to “sweat” the vegetables for around 15 minutes to release their amazing flavours.

  • Recipe serves4
  • Preparation Time25 min
  • Cooking Time30 min

Ingredients

  • 25g Flora Buttery
  • 125g celery, sliced (reserve the leaves for garnish)
  • 1 onion, sliced
  • 125g celeriac, peeled and diced
  • 1 clove garlic, crushed
  • 1 small potato, peeled and diced
  • 1 Knorr Vegetable Stock Pot, dissolved in 600ml boiling water
  • 100ml Elmlea Double (or, for a lower-fat option use Elmea Double Light or Emlea Single)
  • Black pepper to taste
  • Pinch of nutmeg (optional)

Method

  • Melt the Flora Buttery in a large saucepan. Add all the vegetables to the pan and cook gently on low heat for 10-15 minutes to sweat the vegetables. Stir occasionally.
  • Pour in the Knorr Vegetable Stock. Bring to the boil, then reduce the heat and simmer, stirring now and then, for 10-15 minutes, until the potato and celeriac are tender.
  • Place in blender and blitz until smooth. Return the soup to the pan, add the Elmlea Double and reheat gently. Season to taste with black pepper and some nutmeg if desired. Serve with finely chopped celery leaves.
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