Celery and pea soup with goats cheese

I have an odd relationship with celery. I’ve nothing against it, but then, I’m not that fond of it either. Ambivalent, you might say. 

My Mum is quite partial to celery, and uses it a lot in her cooking, so there was always some in the fridge when I was growing up. There still is, usually, celery in my Mum’s fridge. I, on the other hand, rarely buy it.

Matters weren’t helped when a number of years ago I worked for an organisation with a staff canteen where almost every menu item featured celery somewhere in it. It became a running joke with the staff – we were waiting for the day we saw apple and celery crumble on the dessert counter! That never happened, but we were treated to celery curry (wrong), stir-fried celery (OK, as long as the celery was in a minority among the other vegetables), and at Christmas, celery stuffing (WTF?). The overexposure did nothing to increase my love of the vegetable.

Here in East Anglia, much is made of Fenland Celery. It has heritage! A proud history! An unsurpassed flavour! At least that’s what they tell me. I’ve never quite mustered the enthusiasm to really investigate.

Whenever celery appears in my veg box, as it does from time to time, I never really know what to do with it. A stick or two gets chopped fine and used up here and there, but most of it, tragically, ends up in the compost bin. Well, this time I was determined to use it! 

DH is away on a business trip, which made things easier. He doesn’t like celery, and he doesn’t like soup, so this would have gone down like a lead balloon if I’d served it to him. As it was, I could cook it up for me and Kipper with impunity.

The soup didn’t come out quite as green as I’d hoped, but it was very tasty. There was a definite flavour of celery, which you’d expect, but the peas brought some sweetness and the potato gave a lovely smoothness to the texture. The goats cheese added a delicious creamy tang that really made the dish, especially with a drizzle of olive oil and plenty of freshly ground pepper. We had this with some toasted mini pitta breads and called it dinner. Yum.

This made 2-3 meal sized servings, or around 4 starter-size servings.

celery and pea soup with goats cheese

Celery and pea soup with goats cheese
Serves 4
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
226 calories
26 g
3 g
12 g
6 g
2 g
364 g
567 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
364g
Servings
4
Amount Per Serving
Calories 226
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 3mg
1%
Sodium 567mg
24%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
19%
Sugars 8g
Protein 6g
Vitamin A
17%
Vitamin C
43%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium onions
  2. 5 sticks celery
  3. 1 medium-large potato (approx. 125g)
  4. 3 tbsp olive oil
  5. 500ml vegetable stock
  6. 150g peas (fresh or frozen)
  7. 3-4 tbsp creamy goats cheese
  8. Drizzle of olive oil, to serve
Instructions
  1. Peel and dice the onions. Scrub and slice the celery. Peel and chop the potato.
  2. Heat the olive oil in a large saucepan, and salute the onion, celery and potato over a medium heat for around 10 minutes, until the vegetables are softened and starting to brown.
  3. Add the stock, and simmer for 20 minutes.
  4. Add the peas to the soup, bring back to the boil and simmer for a further 2-3 minutes.
  5. Use a blender to puree the soup until very smooth. Return to the pan and warm through.
  6. Serve, topped with a dollop of goats cheese and a drizzle of olive oil.
beta
calories
226
fat
12g
protein
6g
carbs
26g
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Family-Friends-Food http://family-friends-food.com/

6 Comments:

  1. Pingback: Savoury cheese and herb scones - Family-Friends-Food

  2. Pingback: Crushed Minted Peas on Toast with Radishes | Veggie Desserts

  3. This soup is exactly what I need with the weather we are currently having.

  4. Celery stuffing?! Wow! Perhaps the cooks husband was a celery grower so she had to constantly buy the stuff in from him 🙂
    I never really liked the stuff either, until I started dunking it in hummus – YUM! And another really tasty way to eat it is with peanut butter spread down the centre. No, seriously, it tastes great!
    Janie x

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