Ingredients

  • 1 tablespoon of olive oil
  • 1 medium chopped onion brown
  • 1 bunch celery stalk chopped trimmed
  • 500 g of peeled, chopped potatoes
  • 2 cloves chopped garlic
  • 1 1/2 L chicken broth (liquid)
  • 3/4 cup cream
  • 1 pinch seasoning to taste *

Method

  • STEP 1 in large pot, heat the oil, fry the onion and garlic until the onion begins to soften.
  • STEP 2 Add the celery and potatoes and fry over low heat for about 5 minutes.
  • STEP 3 Add the chicken stock, salt and pepper. Turn up the heat and bring to boil.
  • Step 4 Reduce heat, cover and simmer for 30 minutes or until the celery and potatoes are cooked.
  • STEP 5 Blend with a stick blender. Add the cream and mix well.
  • STEP 6 Serve with crusty rolls.

Notes

Sometimes I buy ½ bunch of celery and halve the recipe to make this for lunch on a day of cold winters.