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Celery soup with walnuts and rye croutons

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We pulled a whole lot of celery and potatoes yesterday and had a bit of swede kicking around. Perfect for this beautiful cream of celery soup with a secret ingredient – no cream! The addition of the avocado gives it that little bit of extra silkiness and works well for those who are dairy free. This is a lovely Winter lunch or early dinner after an afternoon hauling wood. Hope you enjoy this simple soup, xx

(Serves 4)

2 tablespoons of olive oil
1 large white onion
200g potatoes, cubed
200g swede, cubed
1 head of celery, finely chopped with leaves removed (you can use these for smoothies/stir fries)
1 litre of boiling water
1 head of garlic with each clove peeled
1 teaspoon of tarragon
1 teaspoon of marjoram
plenty of salt & pepper
1/2 an avocado
2 slices of rye bread, cubed
walnut pieces to sprinkle
fresh parsley to garnish

Soften the onion, potato, swede and celery in 1 tablespoon of olive oil for 4 or 5 minutes. Add the boiling water, marjoram, tarragon, garlic and seasoning. Once boiled, turn the heat down and simmer covered for around half an hour until the potatoes and swede are soft.

Meanwhile heat the other tablespoon of oil in a frypan and add the rye bread cubes, Fry for a couple of minutes until crispy.

Transfer the soup to a blender and whizz with the avocado half. To serve, season again if necessary and sprinkle the soup with walnut pieces, rye bread croutons and fresh parsley.

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