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.

    11 people made this

    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

    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. 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.
    2. Use an immersion blender to puree the soup. Stir in cream and freshly chopped parsley; serve.

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