Greek Celery and Feta Soup
Step 1/ 12
Chop the following items: celery, onions, and oregano.
Step 2/ 12
Juice the lemon and keep the lemon juice aside. Then, scratch the peels to get the lemon zest.
Step 3/ 12
In a bowl of water, put the chopped celery and half the lemon juice amount. Set aside.
Step 4/ 12
In a large pan, heat the olive oil over medium heat and sauté the onions and thyme. Crush the garlic and add it to the pan.
Step 5/ 12
Add 30 grams of butter to the pan and wait for it to melt. Then, simmer for 3 minutes.
Step 6/ 12
Drain the celery pieces and add it to the pan.
Step 7/ 12
Add 1 tea spoon of sea salt (or as per taste). Add the lemon zest. Then, sauté for another 8 minutes, stirring frequently.
Step 8/ 12
Pour in 1 litre of chicken stock, milk and cream. Bring to a boil over medium heat, and simmer for around 30 minutes. Stir occasionally, until the celery softens up.
Step 9/ 12
Using a hand blender, blend all the celery pieces on high speed until velvety (you can also use a normal cup blender). If the soup becomes too thick, add the remaining stock.
Step 10/ 12
Strain the soup through a seive, and stir in the remaining butter.
Step 11/ 12
Season to taste with salt, white pepper and the remaining lemon juice.
Step 12/ 12
To serve in bowls, start by placing 30 grams of feta cheese in the empty bowls, then sprinkle the chopped oregano, and pour the soup over.
Enjoy your meal!