Celery & Garlic Soup
- 6-8 sticks celery
- 4 large cloves garlic or 6 medium cloves
- chicken stock (or water and half a veggie stock cube)
- cream – not too much, you can always add more later (or some milk and a lump of butter)
- white pepper (or black if you don’t have white, could also try horseradish, the aim is to add some heat without changing the colour as you would if you used chilli)
- garnish with fresh herbs like thyme or sage, or wild garlic flower heads in season
The amount of garlic in this soup can seem scary, but because it is boiled rather than fried the taste is much milder and it contributes to the creaminess.
Cut up the celery and sauté it in some oil or butter. Skin the garlic cloves and start boiling them in the stock, they will need to cook for at least 10 mins and you can add the celery in when it is sautéed so it gets at least 5 mins. Don’t add the cream at this stage as it doesn’t benefit from this extra cooking.
Put everything except the fresh herbs into a blender and blend on high speed for a long time – with this soup, the smoother the better. Add some fresh herbs when serving, along with some creme fraiche or extra cream if you want to make it special.