Celery Soup

2 large onions

2 large cloves of garlic

Olive oil (for frying the onion in)
2 heads of celery

5 medium potatoes

2 vegetable stock cubes
Salt and black pepper

2 bay leaves

10 Peppercorns
300ml double cream

Fresh parsley

In a large saucepan...
Sweat-fry the diced onion and garlic in the olive oil until transparent.
Wash and slice the celery, including the leaves, but discard the bottom inch or two (the very white part).
Add the celery to the onion and mix well.
Dice the potatoes and add them too.

Make up the vegetable stock and pour in covering everything (top up with water if needed).
Season to taste, then add the bay leaves and peppercorns.
Boil over a medium heat for 30 minutes or until the potatoes are tender.
Remove the bay leaves and liquidise to a smooth puree.
Stir in the cream.

Serve with some chopped parsley sprinkled over the top.