Cream of Cel­ery Soup

British farm­ers grow and pro­duce all of the ingre­di­ents used in this deli­cious sum­mer soup – from the rape­seed oil, to the cel­ery, onion, pota­toes, the herbs and cream.

Shopping List

  • 2 tbsp rapeseed oil 1 onion, chopped
  • 1 head celery, thickly sliced
  • 250g new potatoes, diced
  • 1.2 litres vegetable stock
  • 100g white bread, cut into 1cm cubes
  • 1 tbsp each chopped chives and parsley
  • 2 tbsp single cream

Serves : 1

Difficulty : medium

Method

1. Preheat the oven to 200oC, gas mark 6
2. Heat 1 tbsp oil in a large saucepan and fry the onion, celery and potatoes for 5 minutes. Add the stock, cover and simmer for 15 minutes until potatoes are tender.
3. Meanwhile, mix the bread cubes with the remaining oil and herbs and spread out onto a baking tray, bake for 10 minutes until golden and crisp.
4. Puree the soup with a stick blender and stir in the cream. Serve sprinkled with the croutons and herbs.

Cook's Tip

For a chunky soup, omit the blending stage. Great served with pan fried diced bacon scattered on top.

Produce

Most of the country’s celery is grown by farmers for G’s, across Cambridgeshire and East Anglia, where the rich fertile soil suits it well. In total 900 ha (the equivalent of 1,350 football pitches) of celery is grown of which 68% is LEAF Marque.