Creamy Celery

Makes one generous portion:
¼ white onion, diced
½ head of celery, trimmed and finely sliced
2 baby potatoes, peeled and diced (optional)
150ml vegetable or chicken stock
50ml milk
½ teaspoon butter
½ teaspoon flour
quarter inch garlic puree
salt and freshly ground pepper


  1. Gently melt the butter in your pan, add the flour and stir to a smooth paste – i.e. a roux. Be careful not to burn anything.
  2. Add the onion and garlic and cook for few minutes until it begins to soften.
  3. Add the remaining ingredients, bring to the boil and quickly turn the heat down to simmer for 20 or so minutes, or until the potato is cooked.
  4. Allow to cool a little (for safety!) before blending to a smooth consistency.
  5. Serve hot, with crusty bread.

celery soup