500g celery, finely sliced
1 small onion, finely chopped
900ml vegetable stock
200ml skimmed milk
1 tablespoon of chopped fresh tarragon
1 teaspoon of natural fat free yoghurt to garnish
A little chopped chives to garnish
1 tablespoon of rapeseed oil
preparation 10 mins • you cook for 7 mins •
Watch a 30 second preview of my cook-along video below
This soup really lends itself to being served cold and is a fun alternative for a summer weeknight. The subtle flavour of celery with the distinctive hint of tarragon make this a chilled delight. At only 157 calories per person, this soup is great for the waistline too! This is a three part recipe. In part one we cook down the celery. In part two we add the stock and simmer the soup. In part three we blend the soupand finish off.
Large saucepan with lid
Spatula or wooden spoon
Spoon to stir
Before you start have the celery and onion out and prepared. Put your large pan on a high heat and click here!
Before you start have the stock made up, take the lid off the pan and click here!
Before you start take the pan off the hob, have your blender plugged in with the bowl, sieve and milk standing by. Now click here!