Leek and celery soup

This recipe is dedicated to my friend Anna. The soup is much better than she led me to believe, a delicate pale green with a smooth consistency. The dominant flavour is of celery. It is very useful for using up all the celery that we end up with after recipes that ask for just one or two stems. This version is from Delia Smith’s Vegetarian Collection.


  • 350g Celery stalks, trimmed and finely chopped
  • 25g butter
  • 110g potatoes, peeled and finely chopped
  • White sections of 2 leeks, cleaned and sliced
  • 1 pint stock
  • 1/4 tsp celery seeds
  • 150ml single cream
  • 150ml milk
  • salt and pepper


  • Melt the butter in a large pan over low heat.
  • Add the chopped celery, potatoes and leeks, and stir. Cover and cook on low for 15 minutes
  • Add the stock and celery seeds, and a little salt, and simmer very gently for a further 20 minutes.
  • Puree the soup by blending it, then add the cream and milk, and season to taste.

If you have a few celery leaves, chop them finely as a garnish, before serving with hot buttered brown toast.

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