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Cream of celery soup
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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.
This recipe was first published in April 2012.
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