Are you in the mood for a comforting, heartwarming, and wholesome dish that soothes your soul and tickles your taste buds? Look no further than Mary Berry’s Celery Soup recipe. Renowned for her culinary expertise, Mary Berry has crafted a soup that’s both simple to make and bursting with flavor.
In this article, we’ll guide you through the process of creating this delectable celery soup, all while highlighting the science and expertise that makes it so exceptional.
Ingredients
- 450g of celery, chopped
- 225g of leeks, sliced
- 110g of onions, chopped
- 50g of butter
- 1.2 liters of vegetable stock
- Salt and pepper to taste
- 4 tablespoons of single cream
- Chopped fresh parsley for garnish
Instructions to Make Mary Berry Celery Soup
Step 1: Prepare the Ingredients
Wash and chop the celery, leeks, and onions.
Melt the butter in a large pot.
Step 2: Sauté the Vegetables
Add the celery, leeks, and onions to the pot.
Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Simmer and Blend
Pour in the vegetable stock.
Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
Use a blender or an immersion blender to puree the soup until smooth.
Step 4: Serve and Garnish
Ladle the hot soup into bowls.
Drizzle a tablespoon of cream on each serving.
Sprinkle freshly chopped parsley for a burst of color and flavor.
FAQs?
Can I make this soup ahead of time?
Absolutely! Mary Berry’s Celery Soup can be prepared in advance and stored in the refrigerator for up to three days. Just reheat it when you’re ready to enjoy it.
Can I freeze this soup?
Yes, you can freeze this soup for up to three months. Ensure it’s completely cooled before transferring it to an airtight container for freezing. Thaw and reheat when needed.
Can I substitute the cream with a dairy-free alternative?
Certainly! If you’re lactose intolerant or following a vegan diet, you can use a dairy-free alternative like coconut milk or almond milk to achieve a similar creamy texture.
Mary Berry Celery Soup Recipe
Ingredients
- 450 g of celery chopped
- 225 g of leeks sliced
- 110 g of onions chopped
- 50 g of butter
- 1.2 liters of vegetable stock
- Salt and pepper to taste
- 4 tablespoons of single cream
- Chopped fresh parsley for garnish
Instructions
Prepare the Ingredients
- Wash and chop the celery, leeks, and onions.
- Melt the butter in a large pot.
Sauté the Vegetables
- Add the celery, leeks, and onions to the pot.
- Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Simmer and Blend
- Pour in the vegetable stock.
- Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
- Use a blender or an immersion blender to puree the soup until smooth.
Serve and Garnish
- Ladle the hot soup into bowls.
- Drizzle a tablespoon of cream on each serving.
- Sprinkle freshly chopped parsley for a burst of color and flavor.
