Creamy celery and leek soup
1 hour 5 min
A smooth, not-too-heavy soup made with celery and leeks and enriched with cream and fresh parsley. All you need with it is some crusty bread to make a satisfying winter starter or lunch.
Silvia
11 people made this
Ingredients
Serves: 4
- 1 tablespoon oil or butter
- 1 leek, well washed and sliced
- 500g celery, sliced
- 1L chicken or vegetable stock
- 4 tablespoons double cream
- 1 or 2 tablespoons freshly chopped parsley
Method
Prep:5min ›
Cook:1hr ›
Ready in:1hr5min
- Heat oil or butter in a saucepan over medium heat; add leek and cook for a few minutes to soften. Stir in celery to coat in oil. Pour in stock and simmer for 30 minutes.
- Use an immersion blender to puree the soup. Stir in cream and freshly chopped parsley; serve.
