Celery Soup
This comforting recipe combines the earthy flavors of celery and potatoes with the tartness of apples, all brought together in a luscious chicken stock base. Infused with aromatic spices and garnished with crispy bacon and fresh celery leaves, each spoonful offers a balanced and savory delight for the senses. A perfect dish to warm up your heart and soul on a cool evening.
— Constant Cookbook
Ingredients
- 2 large onions (weight 280g)
- 2 garlic cloves
- 80g butter
- 1kg celery
- 2 medium potatoes (weight 320g)
- 2 medium cooking apples
- 1400 mls chicken stock
- Salt and pepper
- 4 teaspoons lemon juice
- grated nutmeg
- For garnish
- 4 rashers streaky bacon sliced and fried till crisp
- Leaves from the inner celery stalks chopped finely
- 8 teaspoons of double cream
Instructions
- Gently fry onions and garlic in butter until soft.
- Separate stalks of celery so that you can save the inner leaves. Chop stalks finely and set aside inner leaves.
- Peel and chop potatoes and apples.
- Add celery, potatoes and apples to onions season generously with salt and pepper and fry gently with the lid on for about 15 minutes or until ingredients are very nearly cooked.
- Add the hot stock, bring to the boil and simmer covered for about 10-15 minutes more.
- Liquidize. Add lemon juice and nutmeg and adjust seasoning if necessary.
- To garnish each bowl first swirl in tsp of cream and sprinkle celery leaves and bacon on top.
Yield
Serves 8
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