Saturday, 16 May 2009


Do you ever have a head of celery wilting in the fridge after Easter or Christmas? I often do – or even worse, this year I even had a jug with cut celery pieces stuck in it, still in the kitchen 5 days after the Easter Sunday buffet! But, yes! I made soup out of it and it was delicious!
Here’s the recipe:
  • Slowly fry a chopped onion in a tablespoon of oil (or butter) until it’s soft and turns a pale gold colour - keeping the lid on the saucepan.
  • Add the roughly chopped celery and fry for 3 or 4 minutes.
  • Add 500mls (1 pint) of vegetable stock (made with a stock cube)
  • Simmer with the lid on for 10-15 minutes (until celery is soft).
  • Allow to cool slightly and then liquidise. You may need to add a little water if it is too thick.
  • Reheat if necessary and serve with a twist of black pepper if liked.
Serves 2 generously – or 3 in more “genteel” servings!

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