September 20 - Leek and Celery Soup

I tend to make soups in big quantities and keep some in the fridge and  freeze the rest in different size boxes. Then, there's always something for lunch or a quick supper. Using the  food processor makes it extra quick to slice up the onion, celery and leek but it's not essential.

I make it the soup into a meal by either adding fried bacon bits as a garnish, eating  a stick of cheese or occasionally a piece of wholemeal granary or rye bread.

Leek and celery soup

50g butter
One onion, sliced
3 sticks celery, sliced
4 leeks, sliced
Large clove garlic
800 ml chicken or vegetable stock. ( I use Marigold.)
Double cream to swirl for garnish (or creme fraiche)

Melt the butter in a large heavy pan and add the onion, celery, leek and garlic.
Cook gently for ten minutes until soft.
Add the stock, bring to a simmer and cook for another ten minutes.
Whizz using a hand blender or food processor. You may need to add more stock or water, depending on the size of your leeks.
Serve with a swirl of double cream and a garnish of bacon bits.