In that case id definitely try just blending it for longer and not straining it. If you have a sieve with really tight netting you will end up with alot of the soup getting stuck - the idea is to smooth not to take away or to thin. But blending for longer would do the same job. I think originally I was just trying to eliminate any stringy, fibrous bits of celery - but this could also be achieved by lightly peeling the celery beforehand. Hope you give it another go as it's really fantastic if you get the right consistancy 🙂 thanks!! Debbie x

Thanks Debbie i enjoyed the soup. My elderly mother, a Cordon Bleu cook back in her day thought by straining i was wasting the soup, making it too thin. She is a farmhouse kitchen kind of a cook. I enjoyed the soup but it was a little to thin, like a consomme or Brown Windsor. On the other hand it was flavoursome, and the mistakes are all mine.
Thanks again, Justin.

Hi Justin, thanks for your comment, I do hope you enjoyed the soup. The remains can just be thrown away or added to your food compost. Sieving is optional and isn't really necessary. Sieving will just provide a super smooth consistency but will obviously result in some waste and some loss of some of the more fibrous bits of the veg. I would suggest blending the soup for as long as possible (at least 5 minutes on high), which will provide a really smooth soup anyway. And if you do sieve it after this, most of the soup should pass through, leaving minimal waste. Thanks so much for stopping by. Debbie x