Celery soup

• servings: 8
• active time: aration and cooking s

Ingredients

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

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

Directions

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.

Peel and chop potatoes and apples.

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.

Add the hot stock, bring to the boil and simmer covered for about 10-15 minutes more.

Liquidize. Add lemon juice and nutmeg and adjust seasoning if necessary.

To garnish each bowl first swirl in tsp of cream and sprinkle celery leaves and bacon on top.