Recipe: Celery Soup
Description: My husband likes it a little bit peppery so you may need to adjust the amount of pepper to your taste.
Ingredients: [{"text": "1 tablespoon unsalted butter"}, {"text": "1 tablespoon cooking oil"}, {"text": "1 big onion, chopped"}, {"text": "1 garlic clove, crushed"}, {"text": "1 potato, medium, cut into cubes"}, {"text": "6 stalks celery, cut into small pieces"}, {"text": "1/2 chicken stock cube"}, {"text": "1/4 teaspoon ground nutmeg"}, {"text": "1 1/2 teaspoons white pepper powder"}, {"text": "1 1/2 teaspoons salt (to taste )"}, {"text": "1/4 teaspoon sugar"}, {"text": "1 liter water"}]
Instructions: Melt the butter in a wok; add the cooking oil; once it is hot add the onion and garlic; stir fry until onion is soft.
Add the potato and celery; stir to combine with the chicken stock cubes, nutmeg, white pepper, salt and sugar.
Add the water; bring to boil; reduce heat.
Simmer for about 15 to 20 minutes or until potato is cooked.
Cool before putting mixture in a food processor.
