This light soup is an ideal starter, preparing the way for a more substantial roast or casserole. The leek and celery blend together with the rich, velvety flavour of the shallots. A dash of cashew cream finishes it off.
The kids added their own huge dollop of yoghurt as well, as kids do, but I don’t believe it’s really necessary.
Celery and leek soup, finished with a pinch of dill and a dash of cashew cream
Cream of celery and leek soup
Ingredients
- 1 leek
- a bunch of celery
- 1 shallot base (don’t use the green tops)
- 1 cup of water (to start with)
- cream: cashews and apple cider vinegar
- stock: 1 litre of water, 1 dried mushroom, 1 carrot, thyme, bay leaf, salt
- a pinch of dried dill per serve
Directions
- Start making the stock: simmer everything in a largish saucepan for about an hour.
- In the meantime: chop the leek, celery and shallot as finely as you can, then sweat them with the water in a large saucepan. Stir frequently, and add more water if you need to.
- Once the vegetables are soft, puree them in whatever way you normally puree soup: I’ve just been given a new stick blender, and it works wonders.
- The stock should be about ready by now. You want just the liquid, so pour it through a strainer into a bowl.
- Slowly pour the stock into the pureed vegetables, stirring well to mix them in. Simmer for another 10-15 minutes to let the flavours go through.
- Take about a tablespoon of cashew paste, and in a small bowl, mix enough apple cider vinegar in to form a runny, smooth sauce (about the consistency of thick yoghurt). Stir this into the soup.
- Serve with a pinch of dill.
Celery and leek soup, finished with a dash of cashew cream
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