Step 1

In a pan melt butter. Add the chopped celery and garlic.

Step 2

Sauté both the celery and garlic for 2 to 3 mins on a low heat stirring often.

Step 3

Add potatoes and stir. Add water or veg stock, salt and pepper. Cover and cook till potatoes are fork tender. The potatoes need to be completely cooked.

Step 4

Once the potatoes are tender and softened, turn off the heat. Let the soup mixture cool down a bit or become warm.

Step 5

When the soup mixture is slightly hot or warm, using an immersion blender, blend the soup to a fine and smooth consistency. You can also blend the soup in a regular blender.

Step 6

Put the pan back on the stovetop and gently heat through the soup.

Step 7

You can adjust the consistency of the soup here. Add a bit of water or veg stock, if you want a slightly thin soup or if the soup appears thick.

Step 8

When the soup has heated through, add cream and sprinkle the grated nutmeg or nutmeg powder. Switch off the stove and stir to mix.

Step 9

Check the seasonings and add more salt or black pepper if needed.

Step 10

Serve Cream of Celery Soup garnished with parsley and bread croutons.