Ingredients
Serves: 4+  

 1 tablespoon oil

 20g butter

 1 medium onion chopped

 385g leek, well washed and sliced

 800g celery, sliced

 1L chicken or vegetable stock

 4 tablespoons flour

 4 tablespoons double cream

 1 or 2 tablespoons freshly chopped parsley

Method
Prep: 15min › Cook: 1.5hr › Sieve time 30mins Ready in: 2hr15min  

1. Heat oil in a saucepan over medium heat; add chopped onion, cook gently until transparent.

2. Add butter to pan and add leeks and cook for a few minutes to soften. Add celery and cook until starting to soften.

3. Add flour and cook for 2mins, then add a little stock and bring back to the boil.

4. Pour in the rest of the stock and simmer until vegetables are soft, about 40 minutes, may be longer.

5. Use an immersion blender or liquidiser to puree the soup. Pass through a sieve to give a smooth consistency. Stir in cream and freshly chopped parsley; serve.

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Creamy celery and leek soup

A smooth, not-too-heavy soup made with celery and leeks and enriched with cream and fresh parsley. All you need with it is some crusty bread to make a satisfying winter starter or lunch.