Perfect For Summer Celery Soup
By Lisa Starr, Meatland
2 tablespoons oilKnob of butter (optional)5 large sticks of celery, chopped1 large onion, chopped2 large potatoes, peeled and cubed1/2 cup chopped parsley3 cups vegetarian style chicken stock1 bay leaf1 teaspoon dried basilPinch chili flakes (optional)Salt to tastePinch of sugar1/2 cup cream/non-dairy cream
1: Heat the oil and butter (if using) and saute the celery, onion, potatoes and parsley for 5 minutes, then add remaining ingredients, apart from cream, cover and simmer for 20 minutes or until the vegetables are very soft.
2: Allow to cool slightly, remove bay leaf, and process till smooth then stir in cream and chill very well before serving. Quite amazingly delicious.