“Soup is a lot like family, each ingredient enhances the others…”
Honestly, I am not a great celery lover, but when I buy some to make sofrito for my Ragù alla Bolognese, I always have a lot left, so I make this soup…
- 2 tablespoons olive oil
- 6 shallots, chopped
- 2 cloves garlic, peeled and crushed
- 450g fresh celery, chopped
- 1.5l chicken or vegetable stock
- 200g potato, cubed
- Fresh thyme
- Season to taste with salt and freshly ground black pepper.
It’s all in the preparation….
At first, it will look a bit green!
- Chop and slice the vegetables and crush the garlic.
- In a large soup pot, heat the oil over medium heat.
- Add the onion and cook until soft.
- Add the garlic, then the celery, stock, potato and thyme.
- Bring it slowly to a boil.
- Cover and lower the heat and simmer for about 30-40 minutes.
- Purée the soup with a stick blender in the pot
- Season to taste.
Let the soup cool a little before blending, as it will be hot!
To serve, place the soup into a bowl with some fresh herbs and add a drizzle of cream for a bit of luxury.
Why not add toasted croutons or crusty ciabatta alongside for a well earned lunch?