Ingredients

  • 1 head of celery, sliced
  • 1 large onion, finely chopped
  • 1 clove of garlic, chopped
  • 1 small bunch of flat leaf parsley, roughly chopped
  • 1 litre of vegetable stock
  • 100ml of single cream
  • A good pinch of nutmeg and some black pepper to season
  • A couple of tbsps. Of extra virgin olive oil

Method

  1. In a large saucepan or casserole pan, heat the oil gently and add the sliced celery, onion and garlic to the pan. Sweat over a gentle heat till vegetables are soft but not browned. This process will take around 15 minutes.
  2. Add the chopped parsley and vegetable stock and season well with nutmeg and black pepper.
  3. Simmer the soup for approximately 15 minutes. Then pour into a blender or food processor along with the single cream.
  4. Process/puree at high speed till soup is smooth and creamy
  5. Serve with an extra drizzle of cream if you wish