Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
Extras
- celery leaves (to serve)
- sourdough bread, cubed, baked
- 2teaspoons celery salt
- 1 cup thickened cream (plus extra to serve)
- 40grams butter
- 1/2teaspoons ground white pepper
- 8 celery stalks, sliced
- 1 brown onion, chopped
- 8 cup salt-reduced vegetable stock
- 450grams brushed potatoes, chopped
- 2tablespoons olive oil
- 2 garlic cloves, minced
Description
Easy to make and budget friendly, this cream of celery soup recipe is a hearty, flavoursome dish and sure to be a hit with the family.
Method
Step 1 of 2
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Heat oil and butter in a large saucepan over medium heat. Add onion, celery, potato and garlic and cook, stirring, for 5 minutes. Add stock and bring to the boil. Reduce heat to low and simmer for 25 minutes or until celery softens.
Step 2 of 2
Remove saucepan from heat. Using a stick blender, blend until smooth, then stir through cream. Add celery salt and ground white pepper, then stir to combine. Ladle soup into bowls, swirl through extra cream, then serve topped with croutons and celery leaves.
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