Asparagus and Celery Soup
Spring is struggling this year but no longer do I want to
eat the heavier types of soup. I had never eaten a soup made
with asparagus and celery before so thought an Asparagus and
Celery Soup would be an interesting experiment. It turned
out to be a very tasty soup.
The Celery leaves are strongly flavoured and are often discarded
in cooking, but in soup making they are great to add at the
end for additional flavour and to add texture to the soup.
So set aside the leaves and the very centre of the heart to
add at the end of making your soup.
Apart from making a great soup Celery is also reckoned to
to your health:
is one of the lowest calorie foods you can eat
you feel fuller for longer
bloating at bay
maintain a healthy digestive system
slow progression of dementia
help protect against cancer
a good nights sleep
300g Asparagus tips (chopped to roughly 1 inch pieces)
1 head of Celery
4 Vegetable stock cubes
Salt to taste
Bunch of fresh Parsley
make the soup I use an 8 pint pan.
the leaves from the celery heart and reserve.
your celery stalks and chop into pieces and add to your
the Asparagus tips into roughly 1 inch pieces. Add to the
water to your pan to bring the level to one inch from the
top. Bring to the boil and then leave to simmer for about
three of vegetable stock cubes (I prefer Knorr). Once dissolved
decide whether to add the fourth stock cube.
and season with salt.
chop your Parsley (plenty of it) and add to pan. Continue
to simmer for a further two or three minutes and then remove
from the heat.
your soup either in a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
chop your celery leaves and heart and add to pan. Simmer
for another five minutes.
Serve immediately or leave to cool and store in the fridge
and reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
Making anything like this does not require you to use
precise amounts so do not worry too much about weighing or
the size of the ingredients.
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