Celery soup with thyme and parsley

• porties: 6 servings
• totale tijd: 1 hour

Ingrediënten

1 potato large

1large head celery (about 800g)

60g butter

1tsp thyme leaves

6 spring onions

10bushy sprigs parsley

1 ½ vegetable or chicken stock or water

150ml sour cream

Instructies

Scrub, then roughly chop the potato.

Remove six tufts of bushy celery leaves and set aside for later. Trim the root end and any dry ends of the celery stalks and discard. Roughly chop the ribs and attached leaves.

Melt the butter in a deep saucepan over a moderate heat, stir in the potato and celery and partially cover the pan with a lid.

Stir the thyme leaves into the celery together with a generous grinding of black pepper.

Roughly chop the spring onions and parsley, and add to the celery.

Continue cooking for about 10 minutes until everything is soft.

Pour in the stock or water, then bring to the boil. Lower the heat, still partially covering the pan with a lid, and simmer for 25 minutes.

Correct the seasoning with salt, remove from the heat and stir in the sour cream.