Celery and Shallot Soup Recipe

Ingredients : Serves 4-6

25 g/1 oz/2 tbsp butter or margarine
1 head of celery, chopped
6 shallots, chopped
2 large potatoes, chopped
600 ml/1 pt/2.5 cups Chicken Stock
300 ml/0.5 pt/1.25 cups milk
150 ml single (light) cream

Salt and freshly ground black pepper

30 ml/2 tbsp chopped mint or parsley

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the celery, shallots and potatoes until soft but not brown. Add the stock, bring to the boil, cover and simmer gently for about 20 minutes until the vegetables are tender. Puree in a food processor or blender, then return the soup to the pan and add the milk and cream. Season to taste and reheat. Serve sprinkled with the mint or parsley.