Cream of Celery Soup
6 medium Potatoes
1 large Onion
1 head Celery
110g (4oz) Butter
5 Bay Leaves
Salt and Black Pepper
Double Cream
Melt the butter in the bottom of an large saucepan pot.
Fry the sliced onion until transparent.
Slice the celery, including leaves, discarding the bottom inch or two (the very white part).
Add the celery to the onion, mixing well.
Add the potatoes, cut into bite-sized chunks.
Cover with water, season and add the bay leaves.
Boil over a medium heat for 30 minutes or until potatoes are tender.
Remove the bay leaf and liquidise or sieve to a smooth puree.
Stir in the cream.
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