Celery and potato soup – light and creamy.

7 Nov

Some people only eat soup in the winter but I love it all year round.  I suppose cold soups come into their own in the Summer but, personally, I can’t stand them.  I like my soup hot and soothing, like an electric blanket, so that each mouthful takes away a little of the stress of the day.  This soup is perfect for that.  Served hot, silky and creamy, topped with cheese to give it an added dimension.  Absolutely perfect.

Last year I posted a recipe for courgette and potato soup with cheese.  It was a great hit.  This is lighter in flavour but equally as good.  I found the recipe in one of my Covent Garden Soup books.  Some of their recipes sound a bit way out, although to have them included in their recipe books must mean they meet the taste criteria.  I suppose I need to be more adventurous but, for now, I am sticking to ingredients I know and love.  This recipe was created by Jo Gilks, a Recipe Tester for Covent Garden Soup Co.  She used to be a city banker and then decided her passion was for cooking so she made a career change.  She is now a high-quality caterer and home economist.  She has worked with Antonio Carluccio, one of my favourite chefs, both on his television series and his books.  I envy her courage.  I wish I had done something similar.  At least, now I am in my retirement I can cook to my heart’s content, test out recipes and share the best with my readers on my blog.

Celery and potato soup                              Serves 4

  • 2 oz/50g butter
  • 1 onion, finely chopped
  • 1 large leafy head of celery, finely chopped (leaves as well)
  • 1 lb/ 450g potatoes, peeled and sliced
  • 725 ml/1.25 pts light chicken stock
  • 150 ml/0.25 pt double cream
  • salt and freshly ground pepper
  • 2 oz/50g Cheddar cheese, grated
  1. Melt the butter in a large saucepan.  Add the onion, potato and celery and cook gently, covered, for 10 minutes without colouring.
  2. Add the stock and season well.  Cover, bring to the boil and simmer gently for about 30 minutes or until all the vegetables are tender.
  3. Cool a little then process until smooth (or just process half and leave half in pieces if you like soup chunky).
  4. Return to the pan and, stir in the cream and check seasoning.  Reheat gently and serve piping hot sprinkled with grated cheddar cheese.

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