“A Culinary Guide to Herbs, Spices and Flavourings”
by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”
2 oz. butter
1 head celery, trimmed and chopped leaves reserved and finely chopped
1 medium carrot, scraped and sliced
1 medium potato, peeled and sliced
1 -1/4 pints hot chicken stock
Freshly ground black pepper
¼ pint single cream
Preparation time: 10 minutes, plus standing
Cooking time: 50 minutes
When using a head of celery, always keep the leaves for garnishes, or to add to salads. They have a distinctive, pungent flavour.
1. Melt the butter in a large saucepan. Add the celery and fry over a gentle heat for 5 minutes.
2. Add the carrot and potato and fry for a further 5 minutes, stirring once or twice.
3. Pour in the stock, season to taste with salt and pepper and bring to the boil. Lower the heat, half-cover the pan and simmer for 30 minutes.
4. Remove the pan from the heat and leave to cool for 5 minutes. Pass the vegetables with the liquid through a medium food mill, or work in a food processor or electric blender until smooth.
5. Pour the puree into the rinsed-out pan and reheat gently. Stir in the cream, taste and adjust the seasoning, then stir in the celery leaves. Turn out the heat under the pan. Cover the pan and leave to stand for 5 minutes before serving.