Fenland Celery Soup
A velvety winter soup celebrating sweet, nutty Fenland celery gently simmered with potatoes, butter, and stock.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 195 kcal
Equipment
- •Large saucepan
- •Stick blender
- •Chopping board
- •Chef's knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 195 kcal
- fat
- 14 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 195 kcal
Instructions
- 1
Melt the butter in a large saucepan over medium-low heat on the hob.
- 2
Add the chopped onion and sliced celery to the pan.
- 3
Cook gently for 10 minutes until softened, stirring frequently without letting the vegetables brown.
- 4
Stir in the garlic and cubed potato, cooking for 2 minutes.
- 5
Pour in the hot vegetable stock and bring to a gentle boil.
- 6
Reduce the heat to low, cover with a lid, and simmer for 20 minutes until the potatoes are tender.
- 7
Remove the pan from the heat and blend with a stick blender until completely smooth.
- 8
Stir in the double cream, grated nutmeg, salt, and black pepper.
- 9
Warm gently over low heat for 2 minutes without letting the soup boil.
- 10
Ladle into warm bowls and garnish with the reserved celery leaves.
Chef's tips
Do not allow the celery and onions to colour during the initial sweat, as browning alters the delicate herbal sweetness of the soup. Reserving the pale, tender inner leaves gives a vibrant, fresh garnish with intense celery aroma.
Ingredient substitutions
- Fenland celery → standard celery head (pale inner stalks preferred)
- double cream → single cream or oat cream
- unsalted butter → olive oil for a dairy-free version
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over low heat on the hob, stirring frequently until piping hot without boiling.
Common mistakes to avoid
- •Browning the celery and onions, which creates a bitter flavour and dull brown colour
- •Using too much potato, which makes the texture heavy rather than velvety
- •Discarding the inner celery leaves instead of using them for flavourful garnish
Serving suggestions
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