Celery Soup Mary Berry Food

CELERY SOUP

Celery soup image

Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread

Provided by Elena Silcock

Time 55m

Number Of Ingredients 7

Ingredients

2 tbsp olive oil
300g celery, sliced, with tough strings removed
1 garlic clove, peeled
200g potatoes, peeled and cut into chunks
500ml vegetable stock
100ml milk
crusty bread, to serve

Steps:

Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

CELERY SOUP WITH STILTON (DELIA SMITH)

Celery Soup With Stilton (Delia Smith) image

this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent

Provided by cakeinmyface

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

450 g celery (trimmed)
50 g butter
200 g potatoes (peeled and diced)
1 small onion (finely chopped)
570 ml vegetable stock
150 ml single cream
150 g Stilton cheese
salt and pepper
110 g day-old white bread (thickly sliced stale cubed)
2 tablespoons olive oil

Steps:

seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
taste and season serve with croutons and celery leaves.

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