zoom Cream of celery soup

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    Cream of celery soup

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    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.

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