Celery Soup with Walnuts
A very flavourful celery soup which actually is more like a light vegetable broth. Delicious when topped with toasted walnuts and a spoonful of creamy Greek yoghurt. Best eaten piping hot.
4
20 minutes
40 minutes
Ingredients
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Soup
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60g butter- or 1 tbsp olive oil
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1 white onion- chopped
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1 large head of raw celery- washed well and cut into chunks
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1 tsp white ground pepper- to taste
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Good pinch of sea salt- to taste
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500ml chicken stock- or water
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Garnish
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Greek yoghurt
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Handful of walnuts- toasted and chopped
Instructions
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Make soup:
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01 Melt butter in a heavy-based saucepan over a medium heat. Add chopped onion and soften for 4–5 minutes, stirring occasionally, now add all the sliced celery. Add bayleaf and seasoning. Pour in the stock, stir and bring to a simmer. Cook gently for 30 minutes. Remove the bayleaf and blitz to a puree in an electric blender. Pour back into the saucepan. Check seasoning.
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Toast walnuts:
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02 Place the walnuts into a small frying pan and toast quickly. Place on a chopping board and chop roughly with a sharp knife.
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03 Serve:
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04 Ladle up the soup and serve topped with a spoonful of Greek yoghurt and a handful of toasted walnuts.
Notes
I use dairy in my soup but of course, butter and yoghurt can be substituted with non dairy alternatives. I also use chicken stock but if this is not popular use a good quality vegetable stock.
