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500g celery, finely sliced

1 small onion, finely chopped

900ml vegetable stock

200ml skimmed milk

1 tablespoon of chopped fresh tarragon

1 teaspoon of natural fat free yoghurt to garnish

A little chopped chives to garnish

1 tablespoon of rapeseed oil

Salt

Pepper

Chilled celery soup

preparation 10 mins • you cook for 7 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This soup really lends itself to being served cold and is a fun alternative for a summer weeknight. The subtle flavour of celery with the distinctive hint of tarragon make this a chilled delight. At only 157 calories per person, this soup is great for the waistline too! This is a three part recipe. In part one we cook down the celery. In part two we add the stock and simmer the soup. In part three we blend the soupand finish off.

Large saucepan with lid

Measuring jug

Food blender

Sieve

Large bowl

Spatula or wooden spoon

Spoon to stir

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Before you start have the celery and onion out and prepared. Put your large pan on a high heat and click here!

Before you start have the stock made up, take the lid off the pan and click here!

Before you start take the pan off the hob, have your blender plugged in with the bowl, sieve and milk standing by. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Have all your ingredients out and prepared as per the ingredients box, above left.

Put a large saucepan on the hob on a high heat. Add a tablespoon of oil to the pan, give it a swirl then add in the celery, onions and tarragon. Add a pinch of salt and pepper, stir, cover and reduce the heat to medium. Cook gently for 10 minutes.

After 10 minutes pour in 900ml of vegetable stock, bring back to the boil and simmer for 15 minutes.

After 15 minutes, remove the pan from the heat and carefully pour the contents into your food processor, taking care not to burn yourself! Blend the soup for 20 seconds and then pour the soup through a sieve into a bowl. Using a spatula or wooden spoon, press the soup through the sieve, extracting all the delicious flavour, leaving the stringy bits in the sieve. You should be left with a beautifully smooth soup.

Leave to chill in the fridge for about half and hour. serve. Pour into bowls and add little dollops of natural yoghurt on the top, followed by a scattering of chopped chives for extra flavour.

I hope that you enjoy it

 

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