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Celery Soup

Celery has awkward bits – namely the strings that run up the length of the stalks. Removing some of them will make this a smoother, creamier soup. Using a mixture of stock and milk gives it a more velvety texture still. The important part is the stewing of the vegetables in butter or oil at the beginning, because it helps to extract the maximum flavour.

Serves 6

½ head of celery, with leaves

85g/3oz butter or 4 tablespoons olive oil

2 white onions, chopped

4 medium potatoes, peeled and cut into dice