leek and celery soup

300g leeks, chopped

300g celery, chopped

knob butter

800ml chicken stock

  • Melt the butter in a pan.
  • Add the leeks and celery, stir until the vegetables are coated.
  • Cover with water, bring to the boil then simmer until the vegetables have softened.
  • Blitz in a blender, taking care not to scald yourself.