Celery & Tomato Soup 2  heads of celery (small - medium) 4 Tomatoes (Large) 6 shallots or 1 large onion tablespoon of sunflower oil *1½ pints of Chicken or Vegetable Stock salt & pepper   * Substitute stock with 1½pints of water and 2 or 3 stock cubes     optional as desired: pinch of hot chilli powder, or shake of tabasco sauce or shake of Worcestershire Sauce. Begin:   Wash and trim  the celery.(if appears a bit stringy run a potato peeler down the ridges to remove strings) Chop into pieces approx 1 inch lengths   Skin and chop the shallots or onion Chop the tomatoes   Slowly heat the oil in a large saucepan   Add the chopped onion and celery to the pan and stir over a low heat until the celery and onion go lightly translucent and soften slightly.   Add the stock (or water and stock cubes) and the chopped tomatoes, bring to the boil stirring occasionally. Cover with saucepan lid and Simmer for  around 25 - 30 minutes. Turn off heat. leave to cool.   When cooled place contents of saucepan into a liquidizer and whizz. For a smoother soup pass liquid through a sieve   (If you do not have a blender pour liquid through a sieve and then rub the vegetables through the sieve with the back of a wooden spoon.)      Add pepper to taste. (Some stock cubes contain  enough of salt/seasoning so I usually just add pepper)   Reheat for serving   Set aside portions for any children ... then..   Add a little extra zing if required with a pinch or two of chili powder, or a shake of tabasco or Worcestershire sauce.   A little swirl of single cream on top will further enrich the soup.       6 BuzyStitching         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005