I first saw this recipe on a recent cookery show. ‘Which show?’ you might be wondering in bemusement because to me it feels as if television has become hostage to culinary ‘entertainment’ over the past year or so. And as a foodie I’ve ironically become frustrated and uninterested in them. We’re getting mixed messages about how cooking can be express-train fast (Jamie ahem…) using (expensive) pre-bought and usually additive laden ingredients. In utter confliction we’re being patronisingly taught that we can all cook to a budget if we spend a little more time in the kitchen and buy sensibly. As if this wasn’t a mixed enough message chefs are instructing us to be eating healthily and avoiding manufactured pre bought goods! And finally at the end of all these mantras we’re smacked round the face with a diabetes inducing screenful of cake and butter and ‘comfort food’? Rant over, this is one of the reasons I’ve avoided foodie programmes. However, like I said, I recently caught an episode of Tom Kerridge trying his hand at TV chef (cringe….sorry Tom). I’ve always admired his honest hearty cooking but when I saw a soup made of celery and his trimmed down physic I did wonder if he’d fallen off the foodie wagon. But don’t panic! Tom doesn’t let you down on sustenance….trust his gusty recipe and you’ll be pleasantly surprised. Light and delicate in flavour but a wonderfully filling and satisfying soup it makes a change from the usual suspects…
- 1 sliced onion
- 2 grated garlic cloves
- 1 tbsp rapeseed oil
- 1 small potato, diced
- 1 litre hot chicken stock
- 1kg celery, chopped (leaves reserved for garnish)
- Bunch chives or flatleaf parsley
- About 4 tbsp mascarpone cream
- Start by heating the rapeseed oil in a heavy based saucepan. When hot soften the onion for 5-10 minutes until translucent. Add the garlic and cook for a further few minutes.
- Add the diced potato and cool for 3-4 minutes to soften. Then add the hot stock and bring to the boil. Simmer gently for about 8 minutes or so until the potato is soft.
- Add the celery and continue to simmer for a further 5 minutes of so until soft.
- Using a hand blender, puree the soup until smooth and velvety. Add the mascarpone and the herbs and plenty of seasoning to taste.
- Blend again and serve, topped with a little rapeseed oil and a scattering of extra chives/parsley and some celery leaves.