1 litre/1 3/4 pints Meat Stock
25 g/1 oz butter 1 tablespoon olive oil
1 onion, chopped
400 g/14 oz celery, chopped
3 potatoes, diced 5 tablespoons milk
salt Parmesan cheese, freshly grated, to serve


1.Bring the stock to the boil. Heat the butter and olive oil in another pan, add the onion and celery and cook, stirring occasionally, for 4 minutes.
2.Pour in the stock, add the potatoes, cover and simmer for 40 minutes.
3.Transfer to a food processor and process to a purée, then pour into a pan and reheat.
4.Meanwhile, heat the milk to simmering point. Remove the soup from the heat, stir in the hot milk and season with salt.
5.Pour into a soup tureen and serve with Parmesan.

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