Celery Soup

I made this soup when we had burger for dinner. Celery is the only vegetable left in the fridge after a long absence to the store. I do have a few sprigs of chives in my garden though, good enough for garnishing.



Ingredients:

3 sticks celery
1/2 a big onion
1 tbsp all pupose flour
2 14.5 oz cans of vegetable/chicken stock
1 tbsp oil
2 slices bread to make croutons
1 tbsp chopped chives
1 tbsp bacon bits
salt and pepper to taste

Method:

Cut the celery and onions into cubes.

Heat oil and cook celery and onions. Add a pinch of salt to sweat out the liquid in the vegetable(do not brown).

Add in the tbsp of flour and cook it through.

Add in stock and let it come to a boil. Lower heat to simmer and simmer soup for 10 mins. Stirring now and then to prevent burning.

When soup is done. add in pepper and adjust the taste with salt. Using the hand held plunger blender, blend. Soup is ready to serve as is or for a finer texture, pass through a sieve.

Serve with chopped chives, croutons and bacon bits.

To make croutons:

Cut bread into 1/2 inch cubes.

Place in a baking tray and sprinkle with oil. Toss to mix.

Bake in preheated 350 f oven for 10 minutes. Stir for even toasting.


Serves