Cream of Celery Soup

I've never tried, or even cooked, Cream of Celery Soup. Considering I'm going through a 'left-overs' phase at the moment, I thought I'd give the recipe a go. My fridge was full of unused celery.

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

• Creamy tomato and tofu soup
• Cream of Leek and Potato Soup
• Irish Leek and Potato Soup
• Creamy pumpkin and thyme soup
• Autumn root vegetable soup

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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.
4.		Ladle into warm bowls and grind a little more pepper over the top. Scatter with some crumbled blue cheese, if you like.
5.		Alternatively, freeze after cooling.