Freezing Suitable: add cream when reheating
ingredients
serves 4
1 pound Celery
2 Potatoes
2 Onions
1/4 cup butter
Salt and pepper
1 Bay leaf
1 Garlic clove
Grated nutmeg
1 3/4 pints Chicken stock
1/4 pint Carton of light cream
method
1. Cut off base of celery, then wash and chop stalks and leaves. Peel and finely chop potatoes and onions. Melt butter in saucepan over a low heat. Add celery stalks and leaves, potatoes and onions, cover and cook for 5 minutes, stirring to prevent colouring.
2. Sprinkle with salt and pepper, add the bay leaf, peeled and crushed garlic, pinch of nutmeg and hot stock (made with 2 cubes if necessary). Cover and simmer for 20 minutes.
3. Remove bay leaf. Push soup through sieve into a bowl, or liquidize, then return to saucepan and add the cream. Heat through without boiling. Adjust seasoning, then serve with croutons (diced bread fried in oil till brown).
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