Curried Celery Soup (SB)

By hmp13

Use celery root and sweet potatoes in place of celery and standard potatoes.
Serves 4 to 6

Ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 1 leek, sliced
• 5 1/2 cups chopped celery
• 1 tablespoon medium or hot curry powder
• 1 1/2 cups washed and diced unpeeled potatoes
• 3 3/4 cups vegetable stock
• 1 bouquet garni
• 2 tablespoons chopped fresh mixed herbs
• Salt
• Celery seeds and leaves, to garnish

Preparation

Step 1

Heat the oil in a large saucepan. Add the onion, leek and celery, cover and cook slowly for about 10 minutes, stirring occasionally.

Add the curry powder and continue cooking for 2 minutes, stirring occasionally.

Add the potatoes, stock and bouquet garni, cover, and bring to a boil. Simmer for about 20 minutes until the vegetables are tender, but not too soft.

Remove and discard the bouquet garni. Set aside the soup to cool slightly before it is processed.

Transfer the soup to a blender or food processor and process in batches until smooth.

Add the mixed herbs, season to taste with salt and process briefly again. Return to the saucepan and reheat slowly until piping hot. Ladle into warm bowls and garnish each one with a sprinkling of celery seeds and a few celery leaves before serving.