Jane Grigson'S Celery Soup

1. 1

   Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don't let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.

2. 2

   Blend or puree the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.

3. 3

   Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.