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Celery Soup with walnuts and crème fraîche

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Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 5 minutes
Cooking time: 20 minutes
 
Ingredients (serves 4):

    2 x heads of celery (roughly chopped)
    2 x large potatoes (peeled and cut 2cm dice)
    1 x medium onion (finely chopped)
    1 x litre water
    100g x unsalted butter
    10g x fennel seeds
    50g x walnuts (chopped)
    50g x Crème Fraîche
    Salt and Pepper to taste

Method:

1. Heat the butter in a large saucepan over a medium/high heat
2. Add the onions, celery and fennel seeds and cook for 6-8 minutes
3. Add the potato, cover with a lid and cook for a further 10 minutes
4. Remove the lid, add the water and bring to the boil
5. Simmer for 20 minutes (skim the surface of unwanted residue)
6. Remove from the heat and allow to cool for 10 minutes
7. Blend the soup with a hand blender until smooth
8. Season to taste
9. Serve in a bowl with chopped walnuts and Crème Fraîche as a garnish

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