One of the 'weeds' that grows in my veg plot, in the gaps between the pavings and in every gutter up here is wild celery.
The wild version has a sharp celery taste and is firmer than shop-bought celery. I've never found the hollow stems up to much in a salad, but the leaves are great.
This year I've tried blanching a few stems, by wrapping them up in kitchen towel rolls!
This soup seems to be a delicious way of using the whole plant.
Large bunch wild celery leaves and stems
Handful of new potatoes
Butter for drying
Serves two/ four
Fry onions in plenty of butter. Drop in potatoes, cut into small chunks. I used some of the very small Ratte potatoes that I recently harvested, but are too small for the plate.
Wash and roughly chop the celery into 2" sections. Place in the pan with the potato and onion. Allow to fry for a few minutes. Add a little water at any stage if it starts to stick.
Once the onions are soft pour in diluted stock and flavour with plenty of black pepper and dill seeds(which may be green or dried)
Cook for fifteen minutes until the potatoes are soft.
Blitz soup for a short time to break up the stalks and potatoes, but don't make it into baby food.
Once it is slightly cooled pour in a generous portion of double cream. I used a cupful.
Season to taste and serve with wholemeal toast.
Don't stint on the cooking, wild celery can be rough if not cooked down. Neither stint on the butter for. Poking which adds a lovely buttery flavour to the final soup, as well as colour.