Cream of Celery Soup

Ingredients: Serves 4/5

  • 1 head of celery
  • 1 medium onion
  • 1 rasher smoked bacon
  • 1 litre chicken stock
  • 1 teaspoon Dijón Mustard
  • finely chopped garlic and parsley mixed
  • butter & oil
  • cream
  • Sea-salt and Ground black pepper



  • Roughly chop the celery and onion
  • add the butter and oil (so as not to burn the butter) to a heated stock pan
  • when the butter melts add the onion and the rasher of bacon whole (to be removed later)
  • add ½ teaspoon chopped garlic
  • cover and sweat off gently till softening
  • add the celery and the mustard, stir
  • and replace the lid and continue to cook
  • when the celery softens add the stock – reduce heat and simmer for 20-25 minutes
  • check the celery is thoroughly cooked. Turn off the heat.
  • remove the bacon
  • blend in the pan with a hand-blender till smooth
  • add 3 dessert spoons of cream and stir through the soup
  • balance the seasoning
  • serve or allow to cool and store for later

Enjoy!  🙂


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