Greek Celery and Feta Soup

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Chop the following items: celery, onions, and oregano.

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Juice the lemon and keep the lemon juice aside. Then, scratch the peels to get the lemon zest.

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In a bowl of water, put the chopped celery and half the lemon juice amount. Set aside.

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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.

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Add 30 grams of butter to the pan and wait for it to melt. Then, simmer for 3 minutes.

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Drain the celery pieces and add it to the pan.

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Add 1 tea spoon of sea salt (or as per taste). Add the lemon zest. Then, sauté for another 8 minutes, stirring frequently.

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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.

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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.

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Strain the soup through a seive, and stir in the remaining butter.

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Season to taste with salt, white pepper and the remaining lemon juice.

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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!