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