Trizanne Kodi's Celery Soup

Trizanne Kodi's Celery Soup / Kate Martens (p)

 Jackie Cameron
Trizanne Kodi’s mom has worked in a professional kitchen, so this adds to her understanding of the industry and sets her in a good position for what is to come. “Ever since I was a little girl I’ve stood, side by side, with my mum in the kitchen,” Trizanne says. “Before coming to chef school, she taught me all I know about food. I’m sharing her celery soup recipe, passed down to me and, whenever we’ve had guests, we have served it. I hope, with winter coming up, this recipe will be made, shared and enjoyed by your family and friends.” This dish intrigued me because, of all available vegetables, fresh celery is one I really don’t enjoy. Trizanne’s soup, however, is the best version of celery I have ever tasted. I suggest you try it.
— Jackie Cameron

Celery Soup Recipe

Ingredients:

  • 1 onion (finely chopped)
  • 100g of salted butter
  • 1 bunch of celery (chopped)
  • 2 medium sized potatoes (peeled and grated)
  • Oryx Salt and pepper to taste
  • 2 tablespoons of fresh herbs (chopped finely) (Rosemary and Thyme) or you can use dried mixed herbs
  •  boiling water to cover celery and potato
  • 1 tablespoon of cornflour
  • 3 tablespoons of water
  • 1 cup of fresh cream (MILLAC Gold)

Method:

  1. Fry onions in butter until golden.
  2. Add celery and cook for a few minutes.
  3. Add grated potato and cook until soft.
  4. Add salt, pepper and fresh/mixed herbs.
  5. Add boiling water and cook the potato and celery until soft.
  6. Mix together the cornflour and water and then add it to the soup to thicken.
  7. Add the cup of cream but if you want to adjust the consistency to your liking,you can add more cream.
  8. Liquidize the soup.
  9. Heat before serving and enjoy!