Celery Soup

Celery Soup

Client: A&G Lamattina & Sons
Agency: Ivory Design
Photographer: Craig Moody Photography


  • ½ Celery
  • 1 fennel sliced (fronds reserved)
  • 1 onion diced
  • 3 large garlic cloves
  • 2 large Potatoes, peeled and diced
  • 1 ltr of thickened cream
  • 1 ltr of Milk
  • 1 ltr of chicken stock (or water)
  • Pinch Salt and pepper
  • 60ml Lemon juice
  • 100ml Olive oil



Preheat oven to 180 degrees. Add celery, fennel and garlic and roast until golden. Cook onion in oil, add potatoes and ingredients from the roasting tray. Pour in cream, milk and stock and cook until potato is soft. Blend solids in food processor until smooth, then add stock blend until desired consistency. Season and add lemon juice. Garnish with fennel fronds.