Cream of celery soup

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4


2 tbsp butter, plus extra to serve
1 onion, roughly chopped
1 bunch celery (about 500g), sliced
1 large white potato, peeled and cubed
1 Bramley apple, peeled, cored and cubed
1 litre hot vegetable stock
2 slices ciabatta, torn into small pieces
170ml tub essential Waitrose Single Cream
25g pack fresh parsley, finely chopped


1. Melt 1 tablespoon of butter in a large pan and cook the onion and celery for 5 minutes. Add the potato, apple and stock. Bring to the boil and simmer gently for 25 minutes until the vegetables are very tender.

2. Meanwhile, melt the remaining butter in a large non-stick frying pan and cook the torn ciabatta bread for 5 minutes or so until golden brown and crunchy.

3. Using a hand-held blender, whizz the soup until smooth. Remove from the heat, stir in the cream and parsley and ladle into bowls. Sprinkle over the crunchy ciabatta croutons and serve.