Mary Berry Celery Soup

Mary Berry celery soup is a flavour-rich blend of celery, onions, potatoes, and parsley cooked in vegetable stock. After simmering, the soup is pureed until smooth using a stick blender. And for a creamier taste, you can add some Stilton cheese.

Ingredients

• Olive oil: 1-2 tablespoons
• Onion: 1 large onion, chopped
• Garlic: 3 cloves, peeled and crushed
• Celery: 2 lbs, cleaned and chopped
• Vegetable stock: 2 pints
• Potatoes: 1 lb, peeled and cut into quarters
• Fresh parsley: A good handful, roughly chopped (including stems)
• Salt and Pepper: To taste

Method

1. Cut the celery stalks into uniformly sized pieces, between an inch and 1.5 inches in length. Since the soup will be pureed afterward, accuracy is not as important. Just make sure it cooks through evenly.
2. Cook the oil in a large soup pot over medium heat. Cook the onion until it’s tender, then add it.
3. One minute after adding the garlic, the celery, stock, potato, and parsley should be added. Turn the stove up to high and let it come to a boil.
4. To make pureeing the celery and potatoes easier, cover the pot, reduce the heat, and let the ingredients simmer for 30 minutes.
5. Take the soup off the stove. If necessary, use a ladle to take out just enough stock to cover the celery. Save any extra supplies for later.
6. Using a slotted spoon, remove a little amount (about 2 teaspoons) of the chopped celery and set it aside.
7. Use a stick blender to purée the soup right in the saucepan, gradually adding the conserved stock until the soup achieves the required consistency.
8. Mix in the celery you set aside earlier, and serve immediately

Recipe Tips

• Experiment with seasoning: While the basic recipe calls for salt and pepper, feel free to add other seasonings or herbs to enhance the flavor of your celery soup. For example, a pinch of thyme or a dash of paprika can add depth and complexity to the soup.
• Customize the texture: If you prefer a chunkier soup, you can skip the step of pureeing the ingredients with a stick blender. Alternatively, if you want a smoother consistency, blend the soup for a longer duration until it reaches your desired texture.
• Add a touch of creaminess: For a creamier celery soup, you can incorporate a splash of heavy cream or coconut milk. This addition will lend a velvety richness to the soup and balance out the flavors.
• Explore garnishing options: The recipe suggests adding some reserved chopped celery back into the soup, but you can also experiment with other toppings. Consider garnishing your celery soup with croutons, grated cheese, a drizzle of olive oil, or a sprinkle of fresh herbs like chives or dill.

How Long Will Leftover Celery Soup Keep It?

• In The Fridge: Leftover celery soup can be preserved in the refrigerator for 3 to 4 days if stored correctly. Before putting it in the fridge, make sure you put it in a container or bag that can be sealed.
• In The Freezer: You can keep leftover Mary Berry celery soup in the freezer for up to 3 months. Put it in a container or freezer bag that can go in the freezer, and then let it thaw in the fridge overnight before reheating.