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Cream of celery soup
Serves 4
2tbls olive oil
2 onions, peeled and chopped
outside sticks of 1 head of celery, about 450g/1lb in all
850ml/1 ½ pints vegetable stock or water
4tbls cream
salt and freshly ground black pepper
Heat the oil in a large saucepan and add the onions. Cover and cook over a gentle heat for 10 minutes, until the onions are soft but not browned. Meanwhile, scrub the celery and run a potato peeler down each stick to remove any stringy bits. Chop the celery and add it to the onions, stir, cover, and cook for another 5 minutes. Add the stock or water, bring to the boil and leave the soup to cook gently for 1 hour, or until the celery is very tender.
Liquidize the soup and pour it through a sieve back into the saucepan to remove any remaining tough bits of celery. Stir in the cream and salt and pepper to taste and serve hot.
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