To make Jamie Oliver's cream of celery soup, heat 2 to 3 tablespoons of extra virgin olive oil or equal parts oil and butter. Saut? 1 head of sliced celery with 1 chopped onion and 1 chopped clove of garlic for 15 minutes.
While the vegetables are cooking, chop 1 bunch of flat-leaf parsley. Once the vegetables are tender, add the parsley and 34 ounces of vegetable stock to the mixture. Season the mixture with freshly cracked black pepper and a pinch of nutmeg. Simmer the mixture for another 15 to 20 minutes and then pour the soup into a blender or a food processor along with approximately 3 1/2 ounces of cream. Alternatively, use a hand blender to blend the mixture until the soup is thick, smooth and creamy. Serve the soup with a small amount of cream drizzled on top if desired.
In addition to his cream of celery soup recipe, Jamie Oliver also has a recipe for celery, apple and tomato soup. Saut? 8 ounces of chopped carrots, 8 ounces of chopped onion and 2 pounds of chopped celery for approximately 15 minutes. Add 3 pints of chicken stock, 2 pounds of chopped ripe tomatoes and 1 pound of peeled and chopped apples. Season the mixture with salt and pepper, simmer it for 30 minutes, and puree it until the soup is smooth.