Leek & Celery Soup

Serves 6


  • 35g butter
  • 350g leeks
  • 4 sticks of celery
  • 1 large onion
  • salt and freshly ground black pepper
  • 568ml chicken stock
  • 300ml fresh milk
  • 25g freshly parsley
  • 150ml fresh single cream

1. Method

Melt the butter in a large saucepan, add the leeks, celery, onion and season lightly. Cook over a medium heat until the onion is tender. Add the stock, cover and simmer for 1 hour. Stir in the milk, then puree in a food processor or blender until smooth.

Return to a clean saucepan and reheat gently. Check seasoning, then stir in most of the parsley and the fresh cream.

Serve garnished with remaining parsley.

Recipe from Recipe Round-Up (Dairy Diaries)