Cream of Celery Soup Recipe

Cream of Celery Soup

1 tablespoon butter
1 cup or more chopped celery with leaves
1/3 cup sliced onion (optional)
2 cups chicken stock
2 cups milk or cream
1 1/2 tablespoons cornstarch
grated nutmeg (optional)
2 tablespoons chopped parsley (optional)

Melt the butter. Add the celery and onion. Sauté for 2 minutes. Pour in the stock and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil. Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute. Add a grating of nutmeg. Serve garnished with a bit of chopped parsley.

Makes 4 cups.

• If you want a smooth soup, either strain it to remove the vegetables after they are cooked or whizz it in a blender or using a hand blender. I would use the blender as it keeps the nutritious veggies in the pot.

• Create a vegetarian soup recipe by simply switching the chicken broth with vegetable broth.

• A grating of nutmeg simply means just a touch. Add it to your taste, but err on the less rather than more side to start. Taste and add more if you like nutmeg. Leave it out if you really don't like it. Just a hint adds a nice touch though.