Description
Mary Berry’s Celery Soup is a smooth, creamy soup made with fresh celery, onions, and potatoes, simmered in a flavorful stock. It’s then blended to a silky consistency and finished with a touch of cream for a rich texture. The result is a delicately flavored, wholesome soup that highlights the freshness of the celery.
Ingredients
Scale
To make one large pot (serves 4-6), gather the following ingredients:
- 1 large bunch celery, roughly chopped (about 500g/1 lb): The star ingredient that provides a fresh, mild flavor.
- 1 large onion, finely chopped: Adds depth and sweetness to the soup.
- 1 medium potato, peeled and diced: Thickens the soup and adds creaminess.
- 2 tbsp butter or olive oil: For sautéing the vegetables.
- 1 liter (4 cups) vegetable or chicken stock: Forms the base of the soup and adds richness.
- 150ml (½ cup) double cream or milk (optional): For a smooth and creamy finish.
- Salt and pepper, to taste: For seasoning.
- Fresh parsley (optional, for garnish): Adds a fresh pop of color and flavor.
Instructions
Step 1: Sauté the Vegetables
- Heat the butter or olive oil in a large pot over medium heat.
- Add the chopped onion and celery, and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Step 2: Add the Potatoes and Stock
- Stir in the diced potato and cook for another 2-3 minutes.
- Pour in the vegetable or chicken stock, bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
Step 3: Blend the Soup
- Use an immersion blender or transfer the soup to a blender and blend until smooth. If you prefer a chunkier texture, blend only part of the soup.
- Stir in the double cream or milk (if using) to make the soup creamy.
Step 4: Season and Serve
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired.