Leek and Celery Soup Recipe

Leek and Celery Soup

Leek and Celery Soup Recipe Submitted by Mike

Makes about 2 litres of soup which is quite a lot!

Ingredients for Leek and Celery Soup :

  • 1 whole head of celery.
  • 3 medium leeks
  • 1 onion
  • 2 pints of vegetable stock made with 3 stock cubes
  • 1 good teaspoon of mixed herbs
  • Salt and pepper
  • Juice of 1 lemon
  • 2 tablespoons of honey

Method for Leek and Celery Soup:

  1. Wash the celery and leeks and cut into chunks.
  2. Peel and roughly chop the onion.
  3. Place the celery, leeks and onion into a large pan together with the stock, mixed herbs and salt and pepper. Bring to the boil then simmer for about 20 minutes.
  4. Turn off the heat and transfer half of the mixture into a blender, add the honey and the lemon juice and blend to a puree.
  5. Tip into a large dish and then blend the other half of the mixture to the same consistency and add to the dish.

Job done. To freeze, I use the 1 litre screw top plastic jars that my breakfast peaches or pears come in (labels removed).

Posted in Vegetable Recipes, Recipes using Herbs, Vegetarian Recipes, Celery, Soups, All Recipes, Leeks, Onions
7 comments on “Leek and Celery Soup Recipe
  1. A Foster says:

    Why the lemmon Juice and Honey?

  2. Judy Larkin says:

    Well balanced recipe. I loved the end-flavour. The mix of honey and lemon juice may seem strange but, in reality, it is just what this mix of strong vegetable flavours need. Well done, Mike, whoever you are..! I have so much celery in my garden to clear to make way for my Summer vegetables so am relieved to find a succulent way to transfer it to the freezer!!!

  3. Michael Anderson says:

    Try it with half the lemon. I found the lemon flavour too strong. Otherwise very tasty.

  4. Sterling says:

    This is amazing. You can prep it in 5 minutes, and it tastes rich. I used a puree wand instead of a blender. I also only used half a lemon, as the previous comment has suggested. Perfect!

  5. Karen Carruthers says:

    This is a wonderful recipe. Tried it today and really enjoyed it. I used a tablespoon of lemon juice and one and a bit tablespoon and a bit of honey.

  6. Ian Burns says:

    Lemon is a tad strong, a half or a small lemon is OK. If short on Leeks, substitute with brown onions. Serve with fresh chopped parsley and a dob of
    sour cream… beautiful!!

  7. Steve says:

    Very tasty. As others have said the lemon and honey is fab, just take it easy with the lemon (halve the amount). Also, as others have said, use less stock. I put in about 750ml barley miso stock and added a potato, to help thicken. Worked well for me. Thanks

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