Tuesday, 3 November 2009

Celery Soup with Parmesan and Frizzled Parma Ham

I am planning the perfect Bonfire night. On Saturday we'll head out to the village green for a bonfire, fireworks display, toasted marshmallows and mulled wine. However if the weather doesn't take a turn for the better, we will be soaked through and freezing when we get home, so will need thick soup to warm the night and some kind of hot finger food to warm our bones (I'm still working on the perfect outdoor hot finger food.)

This one is my kids' second favourite soup in the world ever! What a recommendation. A swift, very easy, rich and comforting soup that is just perfect for the sort of 20 minute dinners I seem to specialise in these days. This weekend we'll be drinking this out of mugs on Guy Fawkes Night. I am not normally a huge fan of celery but the flavour is delicate, the soup creamy and light and the saltiness of the parmesan and parma ham give it body and an unexpected elegance.

Creamed Celery Soup with Parmesan and Frizzled Parma Ham 
1 onion, chopped finely
3 tbsp olive oil
1 head celery, chopped
2 large potatoes, peeled and roughly chopped
1 pint ham stock
50 g Parmesan cheese
6 slices Parma ham

Fry the onion in 2 tbsp of olive oil until soft, do not allow it to colour. Add the celery and gently fry to soften. Add the potatoes and stock. Bring to the boil and simmer for 20 - 30 mins until all the vegetables are soft.
In a blender, whizz the soup until smooth.
Heat 1 tbsp olive oil in a frying pan until hot then quickly fry the slices of parma ham until crispy (this will take 30secs - 1min)then drain on kitchen paper then crumble. 
Serve the soup topped with parmesan cheese shavings and crispy ham.


  1. I love it! - it also works with mature cheddar cheese on top, but I much prefer the idea of parmesan and ham. I'll try that next time...

  2. sounds great - can't wait to try it - wish the weather would cool down here....