I’ve been wondering about celery soup lately.
I always enjoyed the taste and crunch of raw celery–( it felt like taking a bite of good health!).
It often featured on a plate of cheese at home in the fifties–cutting nicely the richness of a slice of cheddar and cleansing the palate.
Raw fennel serves the same purpose.
In cooking, celery is usually a supporting player–there to help add flavour and depth to soups and stews; though a dish of braised celery topped with a grating of parmesan makes for a tasty vegetarian main course–I might try it later in the week.
I’ve never made celery soup though–until this week.
450g/1lb celery–sliced thinly
1 medium onion--chopped
1 clove of garlic–chopped
1 pint and a half stock–I use organic vegetable stock cubes
a quarter tsp of nutmeg
pinch of white pepper and salt (to taste)
pinch of chopped parsley for each bowl
- Heat the oil in a large saucepan.
- Add the chopped celery, onion and garlic.
- Turn them all thoroughly in the oil.
- Sweat (don’t brown) these gently for about five minutes–to soften them.
- Add the stock and continue cooking uncovered until the vegetables are tender–about 15 minutes.
- Liquidize the soup (a handheld stick liquidiser saves a lot of washing up!).
- Stir in the nutmeg and season with salt and white pepper.