Recipe Scrapbook

Method

1. Lightly coat the inside of your large pan with frylight, and add your garlic, onion and celery. Place on a medium heat for 3-4 minutes.

2. Add the potato to the pan and leave on the heat for another 5-6 minutes.

3. In the meantime, make your stock, and add the parsley to the stock to infuse the flavours together. Add the stock to the pan and bring the soup to the boil. Once boiled, leave to simmer, with a lid on the pan for around 20 minutes.

4. Once the soup is simmered, use a hand blender to create a smooth, blended soup with a vibrant green colour! Season with the salt and pepper to your taste. Keep simmering on a very low heat until ready to serve.

5. Bring a pan of water to the boil and add the white wine vinegar and black pepper. Swirl the water around the pan, creating a well in the centre, and add your eggs to poach. Leave for around 3 minutes for the runniest yolk possible!

6. To serve, place the soup in a bowl, and carefully place small blobs of the reduced fat dip on the surface of the soup. You will not need much to get maximum flavour from the dip! Place the poached egg on the top of the soup in the centre. Lightly sprinkle the surface with black pepper and Cajun spice and serve. 

View the original blog recipe for this Celery Soup here!