From the Barn brings you recipes straight from the kitchen of one of our local Care Services Co-ordinators — a fantastic cook and baker who always spoils us in the office with their homemade treats. They know first-hand what our clients living with chest, heart, and stroke conditions need to eat to stay well.
This wholesome recipe brings together a creamy celery soup and classic wheaten bread for a comforting, farmhouse-style dish.
Celery Soup
Ingredients
15g butter
½ tbsp olive oil
400g celery
1 onion
2 large potatoes
750ml vegetable stock
Small handful of parsley
100ml single cream
Method
Heat the butter and olive oil in a large pot.
Finely chop the celery and add it to the pot, tossing it in the butter. Chop the onion and add it to the pot with the celery, cooking gently for about 5–8 minutes until softened.
Cut the potatoes into small cubes and add them to the pot along with the vegetable stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
Remove the soup from the heat, add the chopped parsley and blend until smooth.
Stir in the cream, mix well, season to taste and serve.
Wheaten Bread
Ingredients
200g coarse wholemeal flour
50g plain flour
75g porridge oats
25g soft brown sugar
1 tsp baking soda
50g margarine
½ pint buttermilk
Method
Preheat the oven to 190°C (Gas Mark 4).
Place all the dry ingredients in a bowl. Rub the margarine into the dry ingredients until combined. Stir in the buttermilk and mix well to form a soft dough.
Spoon the dough into a non-stick 1kg loaf tin and sprinkle a little extra oats on top.
Bake for 40 minutes.
Remove from the oven and allow to cool on a wire tray before serving.
