Mary Berry Celery Soup
This delicious Mary Berry celery soup combines the earthy flavours of Jerusalem artichokes with the freshness of celery, creating a creamy and satisfying soup that will warm your soul. If you don't have Jerusalem artichokes on hand, you can replace them with potatoes. Whether you're a fan of celery or not, this soup is sure to win you over with its rich taste and velvety texture.
Ingredients
- 1 onion chopped and peeled
- 2 leeks
- 3 celery sticks
- 1 kilogram Jerusalem Artichoke or potatoes, washed, peeled, and roughly chopped
- 1 bay leaf
- 1 litre whole milk
- salt and pepper to taste
- 200 g butter
Instructions
- Sauté onion, carrots and celery. Begin by sautéing onions, carrots, and celery until they turn golden brown in a large saucepan with heated butter.
- Mix & simmer. Combine and let it simmer by introducing a bay leaf, Jerusalem artichokes, and milk. Allow the vegetables to simmer for 30-40 minutes until they become tender. Remove the bay leaf at the end.
- Blend & Season. Blend and season the soup with salt and pepper according to your taste.
- Serve.