Ingredients
4 tbsp rice bran oil
2 onions, diced
1 clove garlic, roughly diced
1 head celery, trimmed & fine sliced
¼ tsp SIDS CRAZY SALT
500 g potatoes, peeled & diced
500 ml chicken stock
200 g watercress, stalks discarded
100 ml single cream
SIDS SALT & PEPPER to taste
50 ml single cream, for the garnish
6 sprigs celery leaves, washed
Directions
Set a large pan over medium heat. Add the oil and, once hot, stir in the onion, garlic and sliced celery. Reduce the heat and fry gently for 10 minutes until soft. Mix in SIDS CRAZY SALT and diced potatoes then continue to fry for 5 minutes and add stock and 500 ml water. Bring to the boil and let it bubble gently for 20 minutes, until the vegetables are very soft.
Add the watercress leaves to the softened vegetables. Cook for 4 minutes, then add the cream and liquidise the soup. If the celery is very fibrous, you will need to strain it through a sieve. Season to taste with SIDS SALT & PEPPER and reheat when needed.
To serve, divide between 6 bowls, add a swirl of cream to each and top with a little sprig of watercress or some celery leaves.
