Starchy potatoes make a creamy, filling base for this warming soup, while distinctively-flavoured celery adds a tangy bite.
*Serve with hot garlic and herb bread. Thickly slice a baguette, leaving the slices attached at the base. Hold the slices apart and spread each one thinly with garlic, chive and parsley butter (add chopped herbs and crushed garlic to softened butter). Reshape the loaf, wrap in foil and bake in a moderate oven for 10 minutes. *Some crispy, grilled pieces of bacon would also make a tasty garnish.
Tasty soup. I had a glut of celery and potatoes in the veggie patch so I'm cooking this by the gallon and freezing for winter fare. A taste of the summer in December! Some paprika really gives it a kick too. - 27 Aug 2010
Altered ingredient amounts. Don't just use the bay leaf. Load the soup with the herbs and spices you like to use. It works well. - 27 Aug 2010
Fantastic! easy and very very tasty . - 19 Jan 2012