1 bunch of fresh celery, chopped
1 onion, chopped
Crushed garlic to taste
Crushed chillies to taste
Fresh ginger, grated, to taste
2 and 1/2 cups boiling water
1 cup milk
Bacon (optional) leave in big pieces (easy to remove before blitzing the soup)
3 teaspoons onion stock powder
1 teaspoon chicken stock powder
Salt, pepper to taste
Fry the bacon with garlic, ginger and chillies in oil. Add the onions and fry for a few minutes. Add the rest of the ingredients and simmer for about 45- 50 minutes, till celery is soft. Remove the bacon, blend the soup till smooth – taste and adjust seasoning. Replace the bacon and serve.
Recipe and photo: Alma Pretorius
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