Leek & Celery Soup

Name: Leek & Celery Soup
Total time: 3000 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 tbsp vegetable oil, preferably cold-pressed; 1 small onion (I used red onion coz had one spare), chopped; 1 leek, washed and thinly sliced; 3-4 sticks celery, chopped with leaves set aside for Step 6; 3 cloves garlic, chopped; 100 g new potatoes, diced; 1 1/2 litre vegetable stock (I used Marigold powder); 2 bay leaves; Salt; Ground black pepper; 100 ml low-fat crème fraiche

John A @JohnA

Essex

A lowish-calorie (omit the potato and crème fraîche to make it lower if you wish - but it’ll taste different!) but tasty soup for autumn.

John A @JohnA

Essex

A lowish-calorie (omit the potato and crème fraîche to make it lower if you wish - but it’ll taste different!) but tasty soup for autumn.

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Ingredients

40-50 minutes including prep

4-6 servings

1 tbspvegetable oil, preferably cold-pressed
1small onion (I used red onion coz had one spare), chopped
1leek, washed and thinly sliced
3-4 stickscelery, chopped with leaves set aside for Step 6
3 clovesgarlic, chopped
100 gnew potatoes, diced
1 1/2 litrevegetable stock (I used Marigold powder)
2bay leaves
Salt
Ground black pepper
100 mllow-fat crème fraiche

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Steps

40-50 minutes including prep

1

Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onion for 2 minutes, stirring only to avoid sticking.
2

Add the leek and cook for a further 3 minutes, stirring occasionally.
3

Stir in the celery, garlic and potato and continue cooking for a further 5 minutes or until the leeks are soft but not browned, stirring occasionally.
4

Add the stock and stir gently but thoroughly. Add the bay leaves, bring to the boil, cover and simmer for 25 minutes or until the vegetables are nicely softened, stirring occasionally. Remove the bay leaves.
5

Move the pan off the heat, season to taste, whizz to the desired consistency (or, as I chose to do, leave it unwhizzed) and then stir in the crème fraîche.
6

Return to the heat and quickly bring the soup to piping hot but not boiling point and serve into warmed soup bowls. Garnish with the set-aside celery leaves.
7

Serve with granary bread or crusty rolls - if you’re allowing yourself the carbs!

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John A @JohnA

on September 20, 2020 12:00

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.