Chilled Celery Soup

Serves 6

Ingredients

100 grams butter
2 medium leeks, sliced white part only
500 grams celery stalk, sliced
salt
1 litre chicken stock
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)