This is a simple comforting soup which will make you feel like you’ve just popped into Fort Worth and Miss Ellie has sat you down, poured you a large glass of scotch and then handed you a warm bowl of the eighties.

As celery is so low in calories, I’ve added some cream to fatten you all up.

(Serves 4)

Ingredients

6 sticks of celery
2 potatoes, peeled and cut into cubes
1 onion, peeled and finely chopped
1 carrot chopped
1 clove of garlic finely chopped
1 knob of butter
50ml of cream
1 pint of vegetable stock
Salt and Pepper

Method

Saute the onion and garlic in a large saucepan with the knob of butter for 5 minutes. Don’t let it burn. Add the potato and carrot and sauté for a further 3 minutes. Finally add the celery, cook for a further minute and then add the vegetable stock. Cover and cook on a low heat for 15 minutes. Then add the cream and blend everything together. Season to taste.

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2. Recipe: Lamb and barley soup
3. Recipe: Potato and broccoli soup with ginger and cardamom