Cream of Celery Soup with Fried Breadcrumbs and Parmesan


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This is a lovely, thick soup that’s rich and full of flavour and utterly redolent of autumn. It’s also very good eaten with toasted bacon sandwiches, in which case it’s a meal in itself.


For the soup

  • 75 g (3 oz) butter
  • 2 heads of celery,


  • Melt the butter in a heavy-based pan and sweat the celery and onion together, covered, on a very low heat, for 30 minutes, stirring occasionally. Add the leek and potatoes and cook for a further 15 minutes. Add the stock, celery seeds, a pinch of celery salt and a generous grinding of pepper. Bring the soup to the boil and simmer for 20 minutes.
  • Meanwhile use a fo