Cream of Celery Soup
Prep Time: 20 Servings: Servings: 4
Source: Tinkskitchen.com
Ingredients
- 1 cup chopped onion
- 1 1/2 cups sliced leeks, white and light green parts only
- 5 cups of chopped celery
- 1 1/2 cups of diced celery (for braising)
- 2 cloves garlic, minced
- 3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
- 1/4 to 1/3 cup of cream
- 2 bay leaves
- 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
- 4 cups chicken stock
- Freshly ground black pepper to taste
- Fresh chopped chives or parsley for garnish
Directions
- Gather all of your ingredients together, preparing them according to the ingredients list.
- To clean the leeks, chop leek in half, and then into slices, using the white part mostly and a bit into the green part.
- In a medium sauce pan, melt 2 tbsp of butter. Add the leeks, onions, and the 5 cups of chopped celery, cooking until slightly softened, stirring often.
- Add the minced garlic, then cook for an additional minute.
- Add the stock, and bay leaves, and bring to a simmer, adjusting your salt and pepper seasonings to taste.
- Maintain a simmer for at least 15 minutes until softened. While soup is simmering, braise the remaining celery to soften by cooking in 1 tbsp of butter over medium heat.
- Ladle 1/2 cup of simmering stock to the sauté pan and simmer on low for 5-6 minutes.
- Remove the bay leaves, allowing the soup to cool slightly enough to handle. Puree in a blender, or use an immersion blender. Return the blended soup mixture back to the pot.
- Stir in the cream and the braised diced celery. Sprinkle with a cracked pepper - chopped chives or parsley if desired.
--------------------
Notes:
Jan 17, 2017
My mom didn't cook that well - despite being a cafeteria manager for the local elementary school, so always bought convenience foods and this was one that i really loved. Flash forward to adulthood and this is a soup I find really comforting, especially when the crohn's nausea is hanging around.
All Photographs Copyright Tink's Kitchen and JSGrey
Post a Comment
Post a Comment