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Member recipe

Celery soup

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(10 ratings)

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Serves 8

Mmmmm yum!

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  • 2 large onions (weight 280g)
  • 2 garlic cloves
  • 80g butter
  • 1kg celery
  • 2 medium potatoes (weight 320g)
  • 2 medium cooking apples
  • 1400 mls chicken stock
  • Salt and pepper
  • 4 teaspoons lemon juice
  • grated nutmeg
  • For garnish
  • 4 rashers streaky bacon sliced and fried till crisp
  • Leaves from the inner celery stalks chopped finely
  • 8 teaspoons of double cream


    1. Gently fry onions and garlic in butter until soft. Separate stalks of celery so that you can save the inner leaves. Chop stalks finely and set aside inner leaves.
    2. Peel and chop potatoes and apples.
    3. Add celery, potatoes and apples to onions season generously with salt and pepper and fry gently with the lid on for about 15 minutes or until ingredients are very nearly cooked.
    4. Add the hot stock, bring to the boil and simmer covered for about 10-15 minutes more.
    5. Liquidize. Add lemon juice and nutmeg and adjust seasoning if necessary.
    6. To garnish each bowl first swirl in tsp of cream and sprinkle celery leaves and bacon on top.

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Comments (9)

crisrob's picture

Very tasty and a good combination of ingredients, i.e. apple, lemon potato etc although I didn't add the nutmeg. Also I found I had to sieve it the second time I made it as strings of celery were still there despite using an electric blender which was annoying to have to keep removing after every spoonful.

annberlin's picture

made this yesterday left out the cream and lemon and added extra potato, absolutely delicious

moreysabroad's picture


I used a little more potato for a thicker texture, didn't add the lemon juice (the apples added enough acidity) and swirled the cream into the soup before serving. I didn't bother with the bacon bits.

My 6 year old, who dislikes soup, loved it and my 8 year old, who is scared of anything that grows on a plant, ate it all.

I will definitely be making this again! It's a brilliant use of the rest of the celery from my veg box.

gladbag's picture

I used sliced, cooked ham instead of the bacon and used the stock in which the ham was cooked(with celery, onion,parsley stalks and carrot), instead of the chicken stock.

gunner510's picture

Real easy to make and tastes lovely

acurrymancalledr's picture

Oh i completely forgot, once it's all liquidized, I stir in a load of pre-cooked mung beans, they go perfectly with this dish and add a good dose of protein, ENJOY

acurrymancalledr's picture

FOR A HEALTHIER AND VEGGIE VERSION - I halved the ingredients (to serve 4), didn't have apples so omitted them, left out the cream for health and the bacon because I'm a veggie (mostly) added chopped green chillies to stage 3 for a little kick.

I garnished it with chopped parsley and blue stilton, and this dish STILL rocked!

kitchensink's picture

l am about to make this soup tomorrow and will let you know what my gourmet guests think

mcoates's picture

Its a very easy thing to make and the results are good, but leave out the lemon juice, it is overpowering. Otherwise an excellent recipe.

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