CREAM OF CELERY SOUP RECIPE IDEAS RECIPES

Steps:

• 1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
  2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
  3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
  4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
  5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
  6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
  7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Steps:

• In a medium pot over medium heat, add potatoes and cover with about 2” of water. Boil potatoes until just fork tender with a little resistance, about 5 minutes. Drain.  In another medium pot over medium heat, heat oil. Add onion, celery, and carrot and season with salt and pepper. Cook until soft, about 10 minutes. Add garlic, oregano, and red pepper flakes and cook until fragrant, 1 minute more.  Sprinkle flour over veggies and stir to coat. Slowly pour in milk and cream and stir until no flour lumps remain. Add broth and about half of the par-cooked potatoes. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer until potatoes are very soft and fall apart when pierced with a fork, about 10 minutes.  Turn off heat and use an immersion blender to blend soup until completely smooth.  Return pot over medium heat and add remaining potatoes. Bring to a boil, then reduce heat and simmer, stirring often, until potatoes are soft, 5 minutes.