Belief it or not, this tasted absolutely beautiful, and perfectly seasoned. Would be in my Top Five Fav Soups for sure, along with Vietnamese Beef Pho and Chinese Chicken & Corn Soup .
After 5 minutes of gentle cooking.
After adding stock, cream, milk and bay leaves.
Blended and ready to freeze.
Cream of Celery Soup
|1 Tbs vegetable oil|
|1/2 celery head, chopped|
|2 small potatoes, peeled and chopped|
|2 onions, chopped|
|700 ml vegetable stock|
|2 bay leaves|
|350 ml low-fat milk|
|salt and freshly ground black pepper|
|1.||Melt oil in a large saucepan over a low heat. Add the celery, potatoes and onion and cook gently for 5 minutes.|
|2.||Pour the stock and milk into the pan, add the bay leaves. Season. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until all the vegetables are tender. Remove the bay leaves.|
|3.||Cool slightly. Using a ladle, lift the vegetables into a blender with some of the cooking liquid. Whizz to a purée, and do this in two batches.|
|5.||Alternatively, freeze after cooling.|