Creamy Celery And Potato Soup
Velvety smooth and comforting, this creamy celery and leek soup is a perfect balance of flavors and textures. With tender potatoes and aromatic bay leaf simmered in vegetable stock and milk, this soup is a bowlful of warmth and goodness. Topped with a sprinkle of freshly ground black pepper and fragrant celery leaves, it's a delightful treat for the senses.
— Constant Cookbook
Ingredients
- 25g butter
- 5 celery sticks, chopped, leaves reserved
- 100g potatoes, peeled and chopped
- 1 leek, trimmed and sliced
- 700ml vegetable stock
- 1 bay leaf
- 300ml semi-skimmed milk
- salt and freshly ground black pepper
Instructions
- Melt the butter in a large saucepan over a low heat. Add the celery, potatoes and leeks and cook gently for 5 minutes.
- Pour the stock into the pan and add the bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until all the vegetables are tender. Remove the bay leaf.
- Cool slightly. Using a draining spoon, lift out the vegetables and put them into a blender or food processor with some of the liquid. Whizz to a purée.
- Return the purée to the pan with the rest of the liquid, add the milk and heat gently. Season to taste with salt and pepper.
- Ladle the soup into warm bowls and grind a little more pepper over the top. Scatter over the chopped celery leaves to garnish.
Yield
Serves 4
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