Celery and Leek Soup
Creamy leek and celery soup thickened with potatoes and rice. Perfect hot or cold and easy to make in advance.
Equipment
- wooden spoon
- 4 litre pot with lid
- Blender or immersion blender
- sharp knife
- chopping board
Ingredients
- 2 tablespoon butter
- 1 tablespoon oil
- 500 g leeks about 2 large leeks
- 600 g celery about 6 large sticks
- 500 g potatoes 3 medium potatoes
- 1 teaspoon salt flaked sea salt
- ½ teaspoon pepper
- 1 litre vegetable stock gluten free if required
- 300 ml semi skimmed milk
- 75 g basmati rice
Instructions
- Cut the leeks in half lengthways and slice the leeks and celery in 1 cm chunks. Set aside the celery fronds for garnish.
- Peel and dice the potatoes into 1 cm pieces.
- Heat the butter and oil over a medium heat and add the leeks and celery.
- Cook, stirring occasionally, for 10 minutes until the vegetables are soft.
- Add the potatoes, rice, stock and seasoning.
- Bring the mixture to a boil and put the lid on the pot.
- Simmer for 20 minutes until the rice is cooked and the potatoes are tender.
- Use a stick or immersion blender to blend the soup until it is smooth.
- Stir in the milk and reheat the soup.
- Garnish the soup with a drizzle of cream, the chopped celery fronds, a grind of black pepper and some croutons.
Notes
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition
Calories: 192kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 542mgPotassium: 498mgFiber: 3gSugar: 8gVitamin A: 2007IUVitamin C: 13mgCalcium: 155mgIron: 2mg
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