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
Method:
- 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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