Greek Celery and Feta Soup

1 kg celery

1 lemon

2 onions

2 sprigs thyme

2 cloves garlic

45 g butter

chicken stock

500 ml full fat milk

100 g cream

120 g feta cheese

1 sprig oregano

Sea salt

Olive oil

White pepper

Chop the following items: celery, onions, and oregano.

Juice the lemon and keep the lemon juice aside. Then, scratch the peels to get the lemon zest.

In a bowl of water, put the chopped celery and half the lemon juice amount. Set aside.

In a large pan, heat the olive oil over medium heat and sauté the onions and thyme. Crush the garlic and add it to the pan.

Add 30 grams of butter to the pan and wait for it to melt. Then, simmer for 3 minutes.

Drain the celery pieces and add it to the pan.

Add 1 tea spoon of sea salt (or as per taste). Add the lemon zest. Then, sauté for another 8 minutes, stirring frequently.

Pour in 1 litre of chicken stock, milk and cream. Bring to a boil over medium heat, and simmer for around 30 minutes. Stir occasionally, until the celery softens up.

Using a hand blender, blend all the celery pieces on high speed until velvety (you can also use a normal cup blender). If the soup becomes too thick, add the remaining stock.

Strain the soup through a seive, and stir in the remaining butter.

Season to taste with salt, white pepper and the remaining lemon juice.

To serve in bowls, start by placing 30 grams of feta cheese in the empty bowls, then sprinkle the chopped oregano, and pour the soup over.