I wouldn’t have thought this soup was nice, but in the interests of research, I gave it a go anyway, and it turned out to be damn tasty.
The minute anyone mentions celery, everyone, including me, goes Aaaaarrrrgggghhh!!!, but that’s a bit unfair. Why not give it a chance? I happened to have some celery left over after making a delicious Bolognese sauce and I was wondering what to do with it. Should I fling it at a passing ne’er-do-well? Should I flog my dog with it? Should I pack it in a marzipan wrappping and post it to Angela Merkel?
No. Let’s eat it instead.
So I blundered down to the local shop and bought a couple of leeks and a net of lemons.
This is a recipe I found on the internet, modified by my usual tendency to not bother with quantities because what’s the point? Try it. Change it around. Work it till you like it.
The ingredients for this recipe are few. Two leeks, a head of celery, a couple of onions and a lemon. Add in some vegetable stock and that’s about it.
Make sure to rinse the leeks thoroughly. They can draw a lot of grit up into the stalks and you don’t want that. Fry them until they’re soft.
Chop up the celery and do the same.
Do the same with the onions.
Then, either cook the whole lot in a slow cooker or else throw it into a pressure cooker. It’s up to you. When you think it’s all done, take it out and whizz it with a stick blender.
Toss in a whole peeled lemon and whizz it all again. Add a couple of spoons of honey to taste. Don’t overdo the honey or it will turn out horrible. Do it a bit at a time until you like the taste.
Whizz away like a madman and you’ll end up with a delicious, creamy, tangy soup with not the slightest hint of celery about it.
I know. It’s celery and it’s supposed to be horrible, but much to my surprise, it’s delicious.
Try this and enjoy. I’ll definitely be making this again.