Celery Soup Recipe.

Ingredients

• 350g celery stalks, washed, ends trimmed & keep the best end leaves
• 25g butter
• 125g potatoes, peeled and cut into smallish pieces
• 1 medium leek, washed and sliced into half centimetre slices
• 1 medium white onion, peeled and sliced thickly
• 570ml vegetable (or chicken) stock
• 300ml milk
• 2 Bay leaves
• Vegetable bouquet garni
• 1/4 tsp celery seeds
• 3 tbsp double cream
• Freshly grated nutmeg - quite a bit, to taste
• Freshly ground black pepper
• Salt
Garnish:
• Extra thick cream (or whisk double cream)
• Celery leaves
• Sprinkling of celery seeds

Method

1. Using a large pan, melt the butter slowly, taking care it doesn't burn.
2. Add the chopped celery, potatoes, leek and onion. Stir to make sure all the vegetables are coated with butter, then put the lid on and simmer gently for about 15 minutes. Stir every so often, and make sure the vegetables don't fry. You want to sweat them, and let any liquid come out gently.
3. Add the stock and the milk to the pan, then add the Bay leaves, the bouquet garni, the celery seeds and a pinch of salt.
4. Cover the pan, and let it come to a simmer again, then keep on a low heat for about 25 mins, until the potato chunks have dissolved and the celery is very tender. Turn the heat off.
5. Let the soup cool for 10 minutes, then carefully liquidise, pouring each batch into a big bowl.
6. When all is liquidised, pour back into the pan and add the cream and the grated nutmeg. Bring gently up to boiling point, taste for seasoning and if necessary add a bit more salt and the black pepper.
To Serve:
7. Ladle the soup into the bowls, add a dollop of thick cream, and a scattering of the celery leaves and a sprinkling of celery seeds. Enjoy.