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Spicy celery soup

November 23, 2010

Light and delicate. Perfect for summer.

Serves 3 to 4

1 litre veg stock
Roughly 100ml white wine
1 medium onion, chopped
2 cloves garlic, chopped finely or crushed
About 1/2 head of celery, washed and thinly sliced (save the celery leaves)
1 small yellow, chopped
1 mild chili left whole
1 bay leaf
2 tsp dried parsley
1/2 tsp ground black pepper
salt to taste
About 1 tbsp fresh lemon juice

Gently fry onion, garlic, celery and yellow pepper in a large saucepan until soft. Add the wine and simmer for a minute before adding the stock. Bring to the boil and add the whole chili, black pepper, bay leaf and parsley. Reduce heat to a gentle simmer and cook for about 25 minutes. Remove from the heat. Rescue the chili and bay leaf and blend. Add salt and lemon juice to taste, bring back to simmer for another 5 minutes. Serve, garnishing with chopped celery leaves.

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