This silky soup is light enough for summer but thick enough for winter, the perfect year-round palate pleaser.
Serves 6
Prep Time:15 minutes
Cook Time: 25 minutes
Ingredients
2 Tbsp butter
1 onion, chopped
1 leek, sliced
1 good-sized bunch of celery, chopped
3 cloves of garlic, roughly chopped
2 bay leaves
1 litre of chicken stock
1/4 cup of single cream
salt to taste
Method
Melt the butter in a heavy-based saucepan on medium heat. Add the onion, leek and celery.
Cook for 10 minutes until the celery starts to soften. Add the garlic and cook for another minute.
Add the stock and bay leaves and a pinch of salt.
Bring the liquid to the boil and then cover and reduce to a simmer. Simmer for 15 minutes.
Remove the soup from the heat and let it cool a little. Remove the bay leaves and discard.
Using either a stand or hand blender, puree the soup in batches, until the whole pot is done.
Add more salt if needed and then stir in the cream before serving.
If you plan to save some of the soup for later, swirl the cream into each bowl individually, rather than into the pot. Garnish with a sprinkle of pepper and a few slivered almonds or parsley leaves.
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