A really hearty soup and equally perfect for a chilly winter evening supper or a light summer lunch. Super quick and easy to make, and should be fine in the fridge for 2-3 days.
1 head of celery, finely chopped
1 onion, finely chopped
1 large knob butter
1 teaspoon of dried parsley or a small bunch of fresh parsley finely chopped.
Half a teaspoon of salt
Half a teaspoon of pepper
Optional – Dessertspoon of double cream or a small dollop of creme fraiche
Melt the butter in a large pan that has a lid.
Add all the ingredients to the pan stirring to make sure they are sauteed in the butter.
Cover and sweat on a low heat for 15 mins until the celery is opaque, stirring occasionally.
Add enough stock to cover the contents and bring to the boil, again stirring occasionally. Simmer for 15 minutes or until the ingredients are softened.
Remove from the heat and using a hand blender, whizz the soup until silky smooth.
Serve with a swirl of double cream or a dollop of creme fraiche if desired, and a sprinkle of cracked black pepper.