cream of celery soup
Definitely different from others, this soup is another way to enjoy celery. It can be served hot or chilled.
yield
8 servings
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For cream of celery soup
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4 Tbsp(1/4 cup) butter
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2 cleeks, washed and sliced
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1 cwhite onions, chopped
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5 ccelery, diced
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1 c(8 oz) sliced water chestnuts
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ground himalayan sea salt
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2 lgcloves garlic, pressed
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1/3 cunbleached all-purpose flour
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4 clow-sodium chicken broth
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1 tspcelery salt
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freshly ground black pepper, to taste (i always use mixed peppercorns)
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1/8 tspcayenne pepper, or to taste
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2 Tbspfreshly squeezed lemon juice
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1/2 c35% heavy cream, plus more for garnish
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celery leaves, for garnish
How To Make cream of celery soup
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1In a Dutch oven over medium heat, add butter and when melted and it starts sizzling, throw in leeks, white onions, celery and water chestnuts. Sprinkle on some salt to help sweat the vegetables, stir well, and cover for 2 minutes. Stir again and cover for an additional 2 minutes.
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2Uncover and add pressed garlic; sauté for 1 minute. Add flour and stir to coat before pouring chicken broth; season with celery salt, black pepper, cayenne pepper and lemon juice. Stir and bring the mixture to a boil. Reduce heat to medium-low and let it simmer for 5 minutes.
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3Using an immersion blender, process to your liking; smooth or with little chunks in it. Stir in heavy cream; taste and adjust if necessary. Spoon soup in warm bowls, drizzle on some heavy cream and garnish with celery leaves. Serves 8
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4To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=1egLaC8DPiE
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