Cream of Celery Soup



1 Large Head of Celery

1 Large Onion

1 oz (25g) of Butter  

Water ¾ Pint (450ml)

3 Tbsp (45ml) Double Cream

½ Pint (300ml) of Fresh Milk

2 Tbsp (30ml) of Flat Leaf Parsley

salt and freshly ground black pepper

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Method:


1. Chop the celery up finely.


2. Slice the onion


3, Fry the vegetables in the butter gently for 10 minutes - do not brown,


4. Add the water and season. Bring to the boil, cover then simmer gently for 25 minutes.  


5. Liquidise with hand held device or in a food processor. Alternatively pour everything into a sieve and press the liquid out into a bowl or pan. Then add the milk.


6. Bring to the boil and stir & simmer for 5 minutes.


7. Ladle into warm soup bowls, whirl on fresh cream (if used) and sprinkle with parsley.