Cream of Celery Soup Recipe

Cream of Celery Soup Recipe

Serves 4

1 lb fresh celery
1 medium Russet (or other starchy) potato
2 Tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
1 qt vegetable, chicken or veal stock
Kosher salt and ground white pepper, to taste
¼ cup hot cream

1. Cut celery and potato  into  ½ inch to 1 inch thick. Reserve about 2 Tbsp of celery, finely diced.  In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.   Add the onion, garlic and celery and cook for 3 minutes, stirring more or less continuously.
2. Add the wine and cook for another 2 minutes or until the wine seems to have reduced by about half.  Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
3. While the soup is simmering, sauteé celery in a little bit of butter, just until tender but so that they still have a slight crunch to them. Set aside.  Remove the soup from heat and purée in a blender, working in batches if necessary.
4. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.   Stir the hot cream into the soup, and season to taste with Kosher salt and white pepper.   Garnish with the diced sautéed celery and serve right away.

Serve and enjoy this easy soup recipe – Cream of celery Soup recipe

No comments:

Post a Comment