This leek and celery soup is one I make all the time. The exact weight of ingredients doesn’t matter, as whatever you use, it will work out fine. I freeze it in one portion sizes so there’s always something to have for lunch, including a work packed lunch if you have access to a microwave. I often just drink it from a mug but for the photo, I put it in bowl and swirled in some cream. That’s entirely optional. If you can’t stand up long enough to chop the veg, you can do it in a food processor or buy ready chopped frozen veg , called ‘soffritto’ or ‘classic vegetable base mix.’ I never knew this existed until a few months ago but it can be very useful.
3 tbsp olive oil or 50g butter
1 onion, about 125g, chopped finely
3 sticks of celery, about 125g, chopped finely
3 cloves of garlic, crushed
1 litre vegetable or chicken stock
A bay leaf
Tsp fresh thyme leaves or half tsp dried thyme
Melt 50g butter in a large heavy saucepan, (or heat up 3 tbsps light olive oil,) and cook the onion and celery gently for 10 mins until soft.
Add the garlic and cook for another minute. If you add it earlier, it may burn and go bitter.
Stir in the leeks and let them soften for five minutes and then pour in the stock. Add the bay leaf and the thyme
Bring to the boil and simmer for 20 mins.
Pick out the bayleaf and blend till smooth with stick blender or in a food processor or liquidiser.
Check the seasoning and serve. Add a spoonful of yoghurt or a swirl of creme to garnish.