Cooking this back to back with the other celery soup has given me a chance to compare them and although the first celery soup is delicious, this beats it hands down and will definitely be my go to recipe for celery soup in future. I didn’t use bacon in this one and didn’t miss it at all. Finally, it scores bonus points for being both low fat and filling. A definite keeper!
Ingredients – serves four hungry people
- 1 head (about 1/2 pound or 2 cups) of celery, chopped
- 1 bulb of fennel, sliced
- 6 cloves of garlic, peeled
- 1 leek, diced (you can use onion instead)
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 tablespoon butter
- 1 litre (4 cups) of chicken or vegetable stock – made with a stock cube is fine
- 3 teaspoons dried parsley or thyme (5-6 teaspoons if you’re using fresh herbs)
- Worcestershire sauce
- Pre-heat the oven to 200° (400° / gas mark 6).
- Prepare all of the vegetables, quickly rinse the chopped leek.
- Put all of the vegetables apart from the potatoes into a bowl and pour on a glug of olive oil plus 2-3 teaspoons dried thyme. Stir to coat the vegetables with the oil then transfer to a large roasting pan and roast for 40-60 minutes or until the vegetables are starting to brown.
- Meanwhile add the butter and a little oil to a good sized saucepan and cook the diced potatoes over a medium heat for about 10 minutes until softening.
- Add the stock, bring to the boil then simmer until the potatoes are cooked.
- Take off the heat and add the cooked roast vegetables to the pan.
- Using a stick blender (or your preferred method), puree the soup, adding the worcestershire sauce and adjusting the seasoning to taste.
- Serve immediately with a large chunk of crusty bread.
1 person likes this recipe so far, you too?
- Double up and freeze leftovers in single portions for a lovely lunchtime treat (it works really well in thermos flasks).
- Served with a crusty bread and a selection of cheeses makes for a wonderful supper.