Cream of Celery Soup

Now the Autumn has officially arrived I thought of making soups.. I have always made Butternut squash soup up until now, never been too adventurous with ingredients, but found this on my DSF website and it looked delicious. so here it is. have a go.....


Ingredients:
celery - 1 "bunch?" ish (if bunch is the right word!).
leeks - a couple, depends on size but i usually use 2 decent sized ones
potato - the original recipe wanted about 100g, but i tend to just chuck in 1 small baking sized one. Would be ok without just thinner i guess.
butter
veg. stock - 1 pint
salt/pepper
cream - half of the normal sized tubs of cream you get (eg elmlea etc), or 1 of the smaller tubs.
+ food processor/blender, and a big pan - we use a huge bottom half of a steamer pan, and make this in a larger quantity than above.

1. Chop up celery - save the leafy bits for later. also chop the leeks, and peel/dice the potato(s).
2. Melt a good lump of butter/marg in the bottom of the pan, chuck in celery, leek, potato and coat them with butter. Cook for 15 mins or so, till they're not quite as hard.
3. Add the veg stock. (It was perhaps chicken stock in original recipe i think, cant remember but i always use veg stock). Wait till it starts to simmer, then cover and cook again for about 20 mins. Veg should be real tender by then - no crunchy celery etc!
4. Puree the soup. (+ Put back in a pan!).
5. Stir in the cream. Should be a nice pale greeny colour now.
6. Season with pepper / salt (i like plenty pepper in mine... and a sprinkling of salt).
7. Reheat till hot enough to eat, sprinkle celery leaves on top if you wish as a garnish, (or eat them whilst waiting for soup to cook...)

Enjoy!