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Simplicity celery soup

July 24, 2010

A simple celery soup recipe for four.

Ingredients
1 onion, diced
2 cloves garlic, chopped
1/2 mild chili, deseeded and chopped finely
1 head celery, washed and sliced thinly
1 bunch fresh parsley, washed and chopped coursely
1 tbsp olive oil
1200ml stock or water with stock cube/powder
1 tsp sea salt
Fresh ground black pepper
1 bay leaf

Preperation
Heat the olive oil in a large saucepan and gently fry the onion, garlic and chili for a couple of minutes until the onion is soft and translucent. Add the celery and cook very gently for a further 10 minutes until the celery is softening. Add the stock and bring to the boil. Add the salt and a few twists of black pepper (about 1/2 teaspoon of course-ground) and reduce to a gentle simmer for 20 minutes. Remove from the heat and add most of the parsley, reserving some for garnish. Blend carefully and return to the heat, bringing back to a simmer for a couple of minutes.

Adjust seasoning and serve with the fresh parsely sprinkled on top with a couple of twists of black pepper.

Optional
When adding the parsley, add the juice of 1/2 a lemon.

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