2 celery hearts, chopped 2 leeks, white parts only, chopped
2 potatoes, diced
1 litre/1 3/4 pints Chicken Stock
200 ml/7 fl oz double cream salt and pepper chopped fresh flat-leaf parsley, to garnish


1.Put the celery hearts, leeks and potatoes in a saucepan, pour in the stock, season with salt and pepper to taste and bring to the boil.
2.Reduce the heat and simmer for about 45 minutes. Transfer to a food processor and process to a purée. Pour into a pan, slit in the cream and reheat.
3.Pour into individual soup plates, leave to cool, then chill in the refrigerator. Serve garnished with parsley.

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