Soup makes  a quick and satisfying meal and this recipe is so easy to make. Celery and potatoes and the sweetness of a red Spanish onion give this soup great flavour. Topped off with crisp prosciutto and served with some crusty sourdough bread, it is perfect for any meal.

Celery and Potato Soup

Ingredients:

• 150 g celery, chopped into 1 cm lengths
• 4 medium Desiree potatoes, cut in half lengthwise then chopped into 1 cm cubes
• 1 red onion, chopped finely
• 1 clove of garlic, chopped finely
• 1 Tbsp Extr Virgin Olive oil
• 1 smawll knob of butter
• 200ml Chicken stock
• 1/2 cup of parsley, chopped
• 2-3 celery leaves, chopped
• Salt and freshly ground black pepper
• 2 slices of prosciutto chopped into 1 cm pieces

Method:

1. In a medium saucepan, heat the Extra Virgin olive oil and the knob of butter over a medium heat,
2. When the butter foams add the chopped onion and cook on medium low for 12 minutes until the onion is softened
3. Add the chopped garlic and cook for 1 minute
4. Add the celery and cook for 5 minutes
5. Add the diced potato and chooped parsley and celery leaves and stir through
6. Cover with heated chicken stock and season well with salt and ground black pepper
7. Bring to the boil and then lower to simmer for 40 minutes
8. Meanwhile heat a little olive oil in a small fry pan and cook the prosciutto quickly until browned and remove to some absorbent kitchen paper
9. When to potatoes in the soup are well cooked, puree using an immersion blender and check the seasoning adjusting to your taste
10. Serve with some of the prosciutto and crusty sourdough bread