After the chocolate overload that is Easter, it's nice to get back to normal with something that feels like it's doing you good. And, this is a great recipe for using up the left-over celery from that other recipe you made that only needed half a stick of it.
Roasted celery soup
8 sticks of celery, cut into 5cm chunks
1/2 bulb fennel, cut into 5cm chunks
1 medium potato, peeled and diced
750ml chicken stock
2 tbsp olive oil
Salt and pepper
Pre-heat the oven to about 180C. Put the celery and fennel into a large roasting tin, drizzle with olive oil and season with salt and pepper. Toss it all together so the vegetables are nicely coated. Roast for about 45 minutes, or until the vegetables are soft, but before they go brown.
Meanwhile, heat the chicken stock in a saucepan. Add the potato, and cook until it's soft.
When the celery and fennel are cooked, add them to the chicken stock, and blitz the whole lot with a stick blender, or in a liquidiser.
Taste and add more salt and pepper if it needs eat.
Enjoy with a big chunk of crusty bread.