West Country Celery Soup
The fertile farming lands of the West Country, England are perfect for growing celery along with many of the ingredients included in this recipe. This recipe is based on an old Somerset recipe dating from the mid-1800s.One piece of advice is to make sure to use at least one celery heart as this adds a little sweetness to the soup.One thing about West Country food is that it embraces dairy products especially cream.
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Ingredients
- 2 medium celery heads
- 1 medium onion sliced
- 2 medium peeled potatoes for thickening
- 2 oz butter
- sugar, mace and nutmeg
- 7 cups chicken or vegetable stock
- Salt and white pepper
- ½ cup 35% cream
- Parsley or chives chopped for garnish
Instructions
- Chop the celery finely keeping some of the small leaves. Slice the onions and potatoes
- Heat the butter in a thick bottom pan until bubbling then add vegetables. Cook until the vegetables are softish. Avoid burning as it affects the flavor.
- Add seasonings and spices then mix well. Now add the stock and stir.
- Bring to the boil and simmer for 30 minutes or until the vegetables are cooked.
- Use a food processor to liquidize the soup and then check that the seasoning and spices are to your liking.
- Allow to cool before stirring in half the cream. Reheat but avoid boiling.
- Serve with a little extra cream and garnish with chopped herbs.
- Don't forget the crusty bread liberally coated with butter.