2 tbsp (25 g) 1 oz butter
1 head of celery, cleaned and finely chopped
2 onions, skinned and chopped
450 ml (3/4 pint) milk
1 rasher of bacon, chopped
4 oz (100 g) cottage cheese, sieved
1 1/4 cup (300 ml) 1/2 pint chicken stock
salt and freshly ground pepper
1 1/4 cup (1/2 pint) 300 ml milk
75 ml (3 fl oz) fresh single cream
celery leaves to garnish
1 head of celery, cleaned and finely chopped
2 onions, skinned and chopped
450 ml (3/4 pint) milk
1 rasher of bacon, chopped
4 oz (100 g) cottage cheese, sieved
1 1/4 cup (300 ml) 1/2 pint chicken stock
salt and freshly ground pepper
1 1/4 cup (1/2 pint) 300 ml milk
75 ml (3 fl oz) fresh single cream
celery leaves to garnish
method
1. Melt the butter in a saucepan and soften the celery, onion and bacon gently for 5 minutes.
2. Stir in the cottage cheese, stock, milk and salt and pepper. Bring to the boil and simmer for 30 minutes; then sieve or puree in a blender. Reheat and add half the fresh cream.
3. Pour into a soup tureen or individual dishes and float the remaining cream on the top of each, with a few celery leaves. Serve immediately.
2. Stir in the cottage cheese, stock, milk and salt and pepper. Bring to the boil and simmer for 30 minutes; then sieve or puree in a blender. Reheat and add half the fresh cream.
3. Pour into a soup tureen or individual dishes and float the remaining cream on the top of each, with a few celery leaves. Serve immediately.
serving amount
serves 4
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