Cream of Celery Soup with Fried Breadcrumbs and Parmesan

Name: Cream of Celery Soup with Fried Breadcrumbs and Parmesan
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Ingredients: 2 heads of celery, leaves reserved, chopped roughly; 1 onion, chopped finely; 1 leek, chopped; 2 potatoes, chopped; 75 g (3 oz) butter; 2 heads of celery, leaves reserved, chopped roughly; celery salt and pepper; 4 slices of brown bread, toasted lightly; 1 tablespoon vegetable oil; 25 g (1 oz) butter; 1.2 litres (2 pints) light chicken or vegetable stock; 1.2 litres (2 pints) light chicken or vegetable stock; 1 teaspoon celery seeds; celery salt and pepper; 4–6 tablespoons grated parmesan cheese; about 2 tablespoons single cream

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 25

Appears in

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.

Ingredients

For the soup

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

Soup
Vegetarian
Gluten-free
Autumn

Method

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