Creamed Celery Soup

Cook time 1 hour


50g butter
3 tbsp flour
500ml milk
Pinch of nutmeg
1 bunch of celery, washed well and chopped, young celery leaves reserved
2L vegetable or chicken stock
2 tbsp extra virgin olive oil
50ml cream
Pinch of salt and white pepper

Creamed Celery Soup


In a saucepan, melt the butter and then add the flour stirring vigorously with a wooden spoon. Take the pan off the heat and add the milk a little at time until the mixture is smooth. Add the remainder of the milk and place the pan back on the heat whisking until that sauce comes to the boil and thickens. Add the nutmeg, a pinch of salt and pepper.

In a large pot, heat the oil and sweat off the celery for about 4-6 minutes, ensuring the celery does not colour. Add the white sauce and the stock and cook for 35-40 minutes with the lid on.

Once cooked blend the soup with a hand blender until it is smooth and check the seasoning. Add the cream and stir through. Top the soup with the reserved celery leaves.