Rebecca’s Recipe of the Week: What to do with an Entire Celery. . . | Canalside Community Food

Is that head of celery from a fortnight ago still lurking in the back of your fridge? Here is what to do with it.

Creamy Celery and Fennel Soup
Serves 4

Ingredients
200g onions
200g potatoes, peeled or not, as you prefer
200g fennel
400g celery
40g butter
1 litre water or stock
150ml Greek or full-fat yoghurt, or single cream
Salt and pepper, to taste
Reserved fennel fronds, minced, for garnish
A handful of rocket, dandelion greens or watercress, finely shredded, for garnish (optional)

Preparation
Chop all the vegetables roughly. Reserve any of the soft fronds from the fennel to use as a garnish.

Over low heat, melt the butter in a pan with a lid. Once it has melted add the vegetables and turn to coat in the butter. Put the lid on the pan and leave the vegetables to sweat and soften for 20 minutes, stirring occasionally.

Add the stock or water, bring slowly to a simmer, and leave to cook over low heat for another 20-30 minutes.

Liquidise the soup. Stir in the yoghurt or cream and season to taste with salt and pepper. Celery is surprisingly salty, so you may not need salt at all.

Serve garnished with the reserved fennel fronds and optional greens.