Creamy Celery Soup
25g/1oz/2 tbsp butter
1 tbsp olive oil
1 onion, chopped
6 celery sticks, finely sliced
1 garlic clove, crushed
900ml/1½ pints/3¾ cups hot chicken stock
150ml/¼ pint/scant ⅔ cup crème fraîche
salt and ground black pepper
1 Melt the butter in a pan and add the oil. Add the onion and cook for 10 minutes or until tender. Add the celery and garlic and cook for 5 minutes.
2 Add the hot stock and milk. Season with salt and pepper, then cover the pan and bring to the boil. Reduce the heat and simmer for 10–15 minutes until the celery is tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Stir in the crème fraîche.
4 Ladle the soup into warmed bowls and serve immediately.