Cream of Celery Soup

Name: Cream of Celery Soup
Cuisine: European, British
Ingredients: 12 oz (350 g) celery stalks, trimmed and leaves reserved; 1/4 teaspoon celery seeds; 1 oz (25 g) butter; 4 oz (110 g) potatoes, peeled and cut into chunks; the white parts of 2 medium leeks, cleaned and sliced; 1 pint (570 ml) hot stock made with Marigold Swiss vegetable bouillon powder; 5 fl oz (150 ml) single cream; 5 lf oz (150 ml) milk; salt and freshly milled black pepper

Instructions

Originally, the older varieties of so-called 'dirty' celery from the flat, black-earthed Fenlands of East Anglia had a short season - from October to January. If you're lucky enough to find some to use in this soup, there is much washing to do, but the flavour is exceptional, particularly after a light frost, when it's sweetest of all. The Delia Online Cookery School: Make sure you knives are always sharp when cooking. Watch our video showing you how to keep them in the best condition, and how to chop onions. Just click the image to play.

Updated at: Mon, 13 Jan 2025 06:31:50 GMT