Chilled Celery Soup
Ingredients
100 grams butter
2 medium leeks, sliced white part only
500 grams celery stalk, sliced
salt
1 litre
60 grams plain raw white rice
3-4 medium potatoes, peeled and chopped
2 cups water, salt
560 dl milk
3 large spoons of chervil, or tarragon, or parsley, minced
Heavy cream approx 120 ml
Method
Melt butter and slowly cook leeks and celery with salt, covered until tender. Do not let brown (approx 10 minutes)
add stock and bring to the boil, stir in rice and simmer uncovered for 25 minutes
Boil potatoes in salted water, when tender, drain cooking water into the leeks and celery Puree potatoes with half the milk or put through a mouli, then add the milk. Beat in remainder of milk
Puree leek and celery mixture with its liquid into the potatoes.
Blend well and bring to simmer. Season and let cool
Combine minced chervil or tarragon or parsley into heavy cream
Stir into soup, add more salt (needs slight over seasoning)
Chill
Serve in chilled bowls
Can garnish with a leaf from whichever herb is used (chervil or tarragon or parsley)
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