Cream of Celery Soup

A rich, velvety soup combining fresh celery with celery root, potato, onion and garlic. Puréed until smooth and finished with cream, it has a deep celery flavor and an elegant texture.

Cream of Celery Soup

Servings: 6
Prep Time: About 20 minutes
Cook Time: About 55 minutes

Ingredients:

• 2 tablespoons butter
• 5 cups chopped celery
• 2 medium onions, chopped
• 1 (1-pound) celery root, peeled and cut into 1-inch pieces
• 1 (10-ounce) russet potato, peeled and cut into 1½-inch pieces
• 2 garlic cloves, peeled
• 1 teaspoon celery salt
• 2 (14½-ounce) cans low-salt chicken broth
• 1 cup whipping cream
• Salt, to taste
• Freshly ground black pepper, to taste
• Additional chicken broth, if needed for thinning

Instructions:

1. Melt the butter in a large, heavy saucepan over medium heat.
2. Add the celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes.
3. Stir in the celery root, potato, garlic and celery salt.
4. Add the chicken broth. Cover and simmer until all the vegetables are very tender, about 30 minutes.
5. Working in batches, carefully purée the soup in a blender until completely smooth.
6. Return the puréed soup to a large saucepan.
7. Add the whipping cream and bring to a gentle simmer, stirring frequently.
8. If the soup is too thick, add additional chicken broth until it reaches the desired consistency.
9. Season to taste with salt and freshly ground black pepper.
10. Ladle into bowls and serve hot.

Tip: The soup can be prepared through the puréeing step one day ahead. Cover and refrigerate, then reheat gently and add the cream before serving.

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