Name: Cream of Celery Soup
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: 3 tablespoons butter, divided into 2 Tbsp and 1 Tbsp -; 1 cup chopped onion -; 1 1/2 cups sliced leeks, white and light green parts only -; 1 large bunch or 2 small bunches celery (5 cups chopped for the soup, 1 1/2 cups diced for the topping) -; 2 cloves garlic, minced -; 2 bay leaves -; 4 cups chicken stock -; 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste -; 1/4 to 1/3 cup of cream -; Freshly ground black pepper to taste -; Fresh chopped chives or parsley for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Celery Soup

1. 3 tablespoons butter, divided into 2 Tbsp and 1 Tbsp -

2. 1 cup chopped onion -

3. 1 1/2 cups sliced leeks, white and light green parts only -

4. 1 large bunch or 2 small bunches celery (5 cups chopped for the soup, 1 1/2 cups diced for the topping) -

5. 2 cloves garlic, minced -

6. 2 bay leaves -

7. 4 cups chicken stock -

8. 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste -

9. 1/4 to 1/3 cup of cream -

10. Freshly ground black pepper to taste -

11. Fresh chopped chives or parsley for garnish -

How to cook deliciously - Cream of Celery Soup

1. Stage

Sauté the onions, leeks, and celery: Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the chopped onion, leeks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.

2. Stage

Add the stock, bay leaves, and salt, then simmer: Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect. If not, maybe just a little salt will be needed.) Increase the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer. Simmer for 15 minutes.

3. Stage

Braise the remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small saute pan, melt the remaining 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.

4. Stage

Purée the soup: Remove the soup pot from the heat, and let cool slightly. Remove and discard the bay leaves. Using an immersion blender , purée the soup. If you don't have an immersion blender, carefully puree the soup in a stand blender in batches. Fill the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the pureed soup to the pot.

5. Stage

Stir in the cream and the braised diced celery: Taste for salt and add more if needed. Serve hot, sprinkled with freshly ground black pepper and garnished with chopped chives or parsley.