Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic creamy celery soup.
Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)
Celery soup, with a supporting cast of some onion, leeks, and a little cream, is utterly delicious, and the perfect way to warm up on a chilly day.
Creamy Celery Soup Recipe
Taste the raw celery you plan to use in this soup. The celery should be fresh and good on its own, not old or bitter. If you have a particularly tough or bitter bunch of celery, please don't use it in this soup, find another use for it.
Ingredients
- 3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
- 1 cup chopped onion
- 1 1/2 cups sliced leeks, white and light green parts only
- 5 cups of chopped celery, and 1 1/2 cups of diced celery (from one large bunch of celery or two small bunches)
- 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
.
.
.
EmoticonEmoticon