Cream of squash & celery (with herby croutons)
for the cream
- 200g squash, peeled and diced large
- 4 sticks of celery
- 1 onion
- 2-3 cloves of garlic
- salt
- curry powder
- extra virgin olive oil
- 100ml water
for the croutons
- 3 thick-cut slices of stale bread, cut into 2cm cubes
- thyme
- rosemary
- parsley
- salt
- 1 clove of garlic, crushed
- oil
- Put all the ingredients for the soup in the pressure cooker and cook for 10 minutes
- Meanwhile, make the croutons: chop the herbs finely, add the chopped garlic and salt and crush in a pestle and mortar, add the oil. Toss the bread in the mixture and bake in the oven until crisp and golden brown. (My microwave has a function which is grill, microwave and oven all at the same time. it takes just 10 minutes, turning constantly.)
- When you can safely take the lid off, do so and whizz up until you get a creamy consistency, you can add some milk if it is too thick
- Serve in soup bowls with the croutons and an extra splash of olive oil
judethecook 