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Chilled Celery Soup, with Fennel and Dill
For vegetarians, the chicken stock can be replaced with two vegetable stock cubes dissolved in 2.5 pints/1.4 litres of water - we think that Knorr are the best, or a made-up mixture of Marigold powder.
2 oz/60gr Butter
1 good head of Celery (including leaves, chopped
4 oz/120gr of raw Potato, peeled and chopped
1 medium clove of Garlic, peeled and chopped
4 oz/120gr Onion, peeled and chopped
2.5 pints/1.4 litres of home-made chicken stock – or 2 chicken stock cubes dissolved, over a low heat, in 2.5 pints of water
½ pint/300ml Single Cream
10 Fennel Seeds (available dried from supermarkets)
1 sprig of fresh Dillweed (available in the summer from good supermarkets)
Salt and Pepper, to taste
- Gently melt the butter, over a low heat, in a saucepan big enough to hold all the ingredients.
- Add the chopped celery, potato, onion and garlic. Sweat for about 10 minutes, stirring occasionally.
- Add the fennel and dillseeds, then the stock and bring slowly to the boil. Simmer for 40 minutes, stirring occasionally.
- Remove from the heat and remove the dillweed.
- Liquidise the mixture, or pass through a Mouli-Legume.
- Add the cream; add the salt and pepper to taste - remembering that cold food tends to lose flavour. Mix well.
- Chill, then serve with a bowl of croutons.
This soup can be prepared the day before you need it, indeed, the flavour will improve.