- 3 oz butter
- 1 tbsp olive oil
- 10 oz chopped celery
- 4 oz diced onion
- 4 oz diced potato
- 2 pints of chicken broth
- black pepper
- heavy or double cream
1.Stew the celery and onion gently in the butter and oil in a covered pan for 10 minutes.
2.Add the potato and stir to coat well with butter and oil. Don’ let the vegetables brown. Add the broth.
3.Bring the soup to the boil and then reduce to a gentle simmer for 30 minutes or until the celery is very tender.
4.Blend or pass the soup through a mouli. If the celery is particulary stringy you might like to pass it through a seive.
5.Taste and add salt and freshly ground black pepper as you see fit. Ladle the soup into warm bowls, spoon over a little double cream, swirl and eat.