The classics keep coming back, and for good reason! We love our 70’s soups…
Fresh from the garden: celery, onion, potatoes, garlic, chives
Recipe source: Melissa
Serves: 6 at home or 24 tastes
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Equipment:
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Ingredients:
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- What to do:
- Fill the kettle and set it to boil. Measure the bouillon and boiling water into the jug and stir.
- Peel the potatoes under running water and then coarsely chop into 2cm cubes.
- Peel and coarsely chop the onion.
- Wash and finely chop the celery, including leaves.
- Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
- Meanwhile peel and crush the garlic, and then add the garlic and potato cubesand stir together.Sweat for a minute until aromatic.
- Increase heat to high. Add the prepared stock and bring to the boil, then simmer gently, uncovered, for 10 minutes or until the potato is almost tender.
- Remove from heat, add the cream and using the microplane, grate 1/2 a nutmeg into the soup.
- Blitz the soup with the stick blender. You may want to pass the soup through the mouli to make it super-smooth.
- Taste and season if needed.
- Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
- Ladle soup among serving bowls and sprinkle with the snipped chives.
Notes: What do celery leaves taste like? Where does nutmeg grow?
The Bondi Cook 