Carrot and celery soup

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

A quickly made soup with a light, delicate flavour.


  • 400 g carrots
  • 200 g celery
  • 2–3 tablespoons


Grate the carrots and celery, removing any tough strings from the celery as you do so. Heat the oil in a large pan and cook the vegetables gently for 15–20 minutes with the lid on. Stir them occasionally. Season with salt and pepper Pour in the stock, bring to the boil, add most of the dill if fresh, all if dried, and simmer for 20 minutes. Blend three quarters of the soup and sieve. Com