Cream of Celery Soup - - FabulousFoods.com

Printer Friendly

RSS Feed

Bookmark

Home

Cream of Celery Soup

Rate it!
Votes (5) | Comments (0)

By Bessie Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	6
Author Notes:	The secret to this classic, creamy soup is to thoroughly cook the celery before pureeing to avoid any stringiness that would interfere with the soup's velvety texture.
Ingredients:	1 small bunch celery (with leaves), finely chopped 1 tablespoon butter 1 onion, chopped 4 1/2 cups chicken or vegetable stock 1 1/2 cups heavy cream salt, celery salt, and pepper to taste
Instructions:	Reserve a few chopped celery leaves for garnish before starting. Heat butter in a small soup pot. Add onion and stir over medium heat until softened, about 3-4 minutes. Add celery and cook over low heat, stirring frequently, until celery is softened but not brown, about 6 minutes. Add stock, cover and simmer for 20 minutes, or until celery is tender. Purée soup until smooth in a blender or food processor, working in small batches. Return puréed soup to pot and stir in cream. Season to taste with salt, celery salt and pepper. Stir soup over medium heat until just heated through. Serve immediately. garnish with chopped celery leaves. Tip: Why buy celery salt when it's easy to make your own? Click here for the recipe and instructions.