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1 large head fresh celery, coarsely chopped 1 large potato, cooked and diced salt & black pepper ¼ tsp dried tarragon 60g (2 oz) quartered button mushrooms pinch nutmeg 125ml (¼ pint) single cream |
Meat-free Gluten-free Low-carb Egg-free Nut-free Sugar-free |
Simmer the celery in 600ml (1¼ pints) of salted water for 30 minutes.
Liquidise celery and liquid together and return to pan. Add tarragon, mushrooms, potato and nutmeg and simmer for 2-3 minutes.
Check seasoning, stir in cream and serve.
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