Ingredients
Cream of Celery Soup
- 50g butter
- 1 large bunch celery - washed and cut into a fine dice.
- 1 onion - diced
- 3 cloves garlic - crushed
- 2 tablespoons flour
- 4 cups chicken stock
- 2 bay leaves
- 1/3 cup cream
- 1 teaspoon lemon juice
- Garlic salt and freshly ground black pepper to taste
Method
Cream of Celery Soup
- Set aside 1/3 of the chopped celery.
- Melt the butter in a large saucepan. Sauté the celery and onion for 5 - 6 minutes.
- Add in the garlic and cook for a further minute.
- Sprinkle over the flour and incorporate it into the butter - cook for a minute.
- Pour in the chicken stock and bay leaves, continuously stirring. Simmer for 15 minutes. Remove the bay leaves.
- Blend the soup in a food processor and add back into the same pot.
- Stir through the remaining celery and cook for 5 minutes.
- Add in the cream, lemon juice, garlic salt and pepper.