| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Sainsbury9, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 15 |
g |
Butter; ( 1/2oz) |
| 8 |
|
Sticks celery; chopped |
| 1 |
bn |
Salad onions; chopped |
| 1 |
|
Red pepper; de-seeded and |
|
|
; chopped |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Freshly chopped parsley |
| 1 1/4 |
l |
Vegetable or chicken stock; (2 pints) |
| 25 |
g |
Rolled oats; (1oz) |
|
|
Salt and freshly ground black pepper |
|
|
Celery leaves to garnish |
INSTRUCTIONS
Heat the oil and butter in a pan and fry the celery, onions, pepper
and garlic for 5 minutes, stirring occasionally.
Add the parsley, stock, oats and seasoning. Bring to the boil then
cover and simmer for 20 minutes.
Allow to cool slightly then process the soup in a food processor or
blender until smooth.
Return to the saucepan, heat through and serve garnished with celery
leaves.
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