Cream of Celery Soup (Print Version)
# Ingredients:
01 -
1 cup of chopped onions.
02 -
3 separate tablespoons of butter.
03 -
1½ cups of thinly sliced leeks—just the white to light green parts.
04 -
6½ cups celery, divided into portions.
05 -
Two minced garlic cloves.
06 -
4 cups of chicken broth.
07 -
1½ teaspoons of kosher salt (or adjust to your liking).
08 -
A pinch of black pepper, as much as you like.
09 -
⅓ cup of heavy cream.
10 -
Fresh parsley or chives to sprinkle on top.
11 -
Two bay leaves.
# Instructions:
01 -
Drop 2 tablespoons of butter into a pot, let it melt, then soften your onions, leeks, and 5 cups of celery for a good 10 minutes. Toss in the garlic, giving it one more minute to cook.
02 -
Pour in your stock, throw in the bay leaves, and add salt. Bring everything to a boil, lower the heat, and cover to simmer for 15 minutes.
03 -
In a small pan, melt the last tablespoon of butter, then cook the leftover celery with ½ cup of warm stock until it’s nice and tender—about 5-6 minutes.
04 -
Pick out the bay leaves. Puree your soup until silky using either an immersion blender or a regular blender (work in smaller amounts if needed).
05 -
Mix in the cream and celery you cooked earlier. Adjust with extra salt or pepper. Toss some herbs on top before serving.
# Notes:
01 -
Stick to celery that’s fresh and crunchy.
02 -
Skip celery that looks old or smells bitter.
03 -
Taste your broth first to see how much salt is needed.