Celery Soup

6-8 short sticks of celery (6-7 Inches / 15-16 cm), finely chopped
½ medium onion finely chopped
1 clove Garlic chopped
2 Spring onions cut at an angle 1 inch long
1 handful of Parsley chopped for dressing
2 pints (1.1 Litre) of chicken stock
Good heaped tablespoon of butter to fry the celery in
Salt and ground black pepper to taste
150 grams (150ml) of pouring cream

Melt the butter in a large saucepan. Put the celery, onion and Garlic into the pan (fig1) and fry until it starts to look translucent; add the stock and allow to simmer until well cooked (fig 2).

Let it cool, then using a stick blender, blend until lump free. Season to taste, I like lots of black pepper in mine.
Warm up the smooth soup, add the spring onions to soften, pour in the cream (fig 3) warm and serve with the Parsley sprinkled on top (fig4).

You can make some croutons by slicing some ciabatta, place in a roasting tin, drizzling Olive Oil over it, sprinkle with salt and place in a medium oven until it turns golden brown.

Figure 1 Figure 2 Figure 3 Figure 4