Celery Soup
Author: q1mn7OSOKAw
Celery Soup is a really treat for celery lovers, especially when you crumble some blue cheese into it!
  • 1 head of celery, chopped (about 500 g / 1 lb)
  • 1 litre (32 fl oz) of vegetable stock
  • 1 medium onion, chopped
  • 100 ml (3½ fl oz) of cream or crème fraiche (optional)
  • 1 tbsp dried parsley (or 2 tbsp of fresh parsley)
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • A pinch or two of nutmeg
  • Ground black pepper
  • Celery leaves for garnish
  • Some crumbled blue cheese (optional)
  1. Heat the oil in a pan and add the onions, celery and garlic. Sauté gently for about 15 minutes to soften the vegetables.
  2. Add in the stock and the parsley. Season with black pepper and nutmeg. Bring to the boil and simmer for 15 minutes.
  3. Process the soup until smooth with a hand blender or food processor. Stir in the cream, bring back to the boil then serve.
Calories: 99 Fat: 7.1 Sugar: 3.5 Fiber: 2.6 Protein: 1.7 Cholesterol: 0.3
Titli's Tips
I love to crumble a strong-tasting blue cheese into my celery soup!

The soup freezes well but don’t add the cream before freezing. Allow to thaw, heat and then add the cream before serving.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/celery-soup