4 large celery stalks, chopped
6 tablespoons crunchy peanut butter
15 g (1/2 oz) margarine or butter
1 tablespoon vegetable oil
1 onion, chopped
700 ml (1 1/4 pints) light stock
salt and freshly ground black pepper
4 tablespoons single cream, to serve
chopped celery leaves, to garnish
6 tablespoons crunchy peanut butter
15 g (1/2 oz) margarine or butter
1 tablespoon vegetable oil
1 onion, chopped
700 ml (1 1/4 pints) light stock
salt and freshly ground black pepper
4 tablespoons single cream, to serve
chopped celery leaves, to garnish
method
1. Heat the margarine and oil in a saucepan, add the celery and onion and fry gently for 5 minutes until the onion is soft and lightly coloured.
2. Add the stock and bring to the boil. Lower the heat, cover and simmer gently for about 30 minutes until the celery is tender.
3. Cool the mixture a little, then work in a blender for a few seconds until smooth.
4. Return to the rinsed-out pan, place over low heat, then whisk in the peanut butter. Heat through until just boiling. Taste and then adjust seasoning.
5 Ladle the soup into 4 warmed individual bowls. Stir 1 tablespoon cream into each, then wait for a few seconds for the cream to rise to the surface. Sprinkle the chopped celery leaves in the centre of the bowls and serve at once.
2. Add the stock and bring to the boil. Lower the heat, cover and simmer gently for about 30 minutes until the celery is tender.
3. Cool the mixture a little, then work in a blender for a few seconds until smooth.
4. Return to the rinsed-out pan, place over low heat, then whisk in the peanut butter. Heat through until just boiling. Taste and then adjust seasoning.
5 Ladle the soup into 4 warmed individual bowls. Stir 1 tablespoon cream into each, then wait for a few seconds for the cream to rise to the surface. Sprinkle the chopped celery leaves in the centre of the bowls and serve at once.
serving amount
serves 4
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