Because of its earthy appearance celery from the fens, which appears in our greengrocers in the autumn, is often called “dirty celery”, it has not been cleaned and stripped but is sold in all it’s original beauty, flavour and all. Fenland celery, I am delighted to say is making a comeback. It has been grown by a few farmers for nearly 50 years, but this summer it was awarded Protected Geographical Indication (PGI) status by the EU. The designation, which guards against imitation, means Fenland celery joins Melton Mowbray pork pies and champagne, among others, on a list of protected products.
This soup is a special mix of celeriac to give an earthy fullness combined with the crispness of flavour from the celery. Simple and soothing.