In case you have not already noticed form my previous soup
recipes, Celery is one of my favourite vegetables, especially
in soup. My big gripe these days is that mass production of
celery has now led to an inferior product. Celery when growing
should be earthed up to provide fine white stalks, which are
also more tender, than the horrible green ones we get in the
supermarkets these days. I know it would be more labour intensive
and therefore cost more to produce but it would be far better
for eating. A stick of celery, pile of slat for dipping and
a lump of cheese . . . heaven!
Anyway back to the soup! This recipe is just made with celery
and no other vegetables except some garlic and parsley for
flavouring. This soup is light enough to be served even in
the warmer months and the use of the celery leaves from the
inner stalks add great texture as well as giving more flavour.
So set aside the leaves and the very centre of the heart to
add at the end of making your soup. Leave out any dark green
leaves as they tend towards being bitter.
Apart from making a great soup Celery is also reckoned to
be beneficial 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
3 heads of Celery
4 Vegetable stock cubes
4 or 5 garlic cloves, chopped
Salt to taste
Bunch of fresh Parsley
Ground black pepper
make the soup I use an 8 pint pan.
the leaves from the celery hearts and reserve.
your celery stalks and chop into pieces and add to your
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 and freshly ground black pepper.
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. Remove half the celery.
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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