Hi All tried a new recipe today..
Celery soup, quite a simple recipe and very gentle flavour
Can make some nice spelt buns with it or some other bread you prefer and I am serving this
with some bacon crisps...
Bread bun recipe to follow soon..
hope you enjoy
Michelle

Celery Soup

Ingredients

1. 450 g fresh celery or celery root
2. 1 medium potato
3. 2 Tbsp olive oil
4. 1 medium onion, peeled and roughly chopped
5. 1 clove garlic, peeled and crushed
6. ½ cup dry white wine
7. 1 l. vegetable stock
8. salt, to taste
9. Ground white pepper, to taste

Directions

1. Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter.
2. Peel the potato and cut it into pieces about the same size as the celery.
3. In a heavy-bottomed soup pot, heat the oil over low-to-medium heat.
4. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
7. Remove from heat and purée in a blender, working in batches if necessary.
8. Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
9. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
10. Season to taste with salt and white pepper.
11. Garnish with a toasted crouton and serve right away or bacon pieces.
12. Optional:
13. Stir ¼ cup hot cream into the soup just before serving.

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