Anraith soilire – Celery Soup

1 potato
1 med. Onion
1 large head celery
1 clove garlic
4 oz. butter
1 tablespoon cornflour
7/8 cup cream
5 cups chicken stock
salt & pepper to taste
chopped parsley for garnish

Wash & chop celery, potato & onion. Melt the butter in a pan and gently cook the vegetables & minced garlic until soft. Do not brown them. Cream the cornflour with 2 tablespoons chicken stock, add mace. Bring to a boil, lower heat to simmer vegetables in stock for ½ hour. Add salt & pepper to taste. Continue to simmer until vegetables are well cooked, add the creamed cornflour, stir until the soup returns to a boil and thickens slightly. Sieve or liquidize, return to saucepan, add the cream & bring to just below the boiling point. Do not boil. Serve hot garnished with chopped parsley.

Serves 4-6

Wild celery was originally used for this soup.

Celery Art Print Available        

Courtesy of Joe McKane, Tennessee

	Enter your search terms Submit search form
	Web www.ulsterheritage.com uhblog.ulsterheritage.com ulsterheritagedna.ulsterheritage.com