Cream of Celery Soup (Print Version)
# Ingredients:
01 -
3 tablespoons butter, divided.
02 -
1 cup onion, chopped.
03 -
1½ cups leeks (white and light green parts), sliced.
04 -
6½ cups celery, chopped and divided.
05 -
2 cloves garlic, minced.
06 -
4 cups chicken stock.
07 -
2 bay leaves.
08 -
1½ teaspoons kosher salt, or to taste.
09 -
⅓ cup cream.
10 -
Black pepper to taste.
11 -
Fresh chives or parsley for garnish.
# Instructions:
01 -
Melt 2 tablespoons butter and cook onion, leeks, and 5 cups celery for 10 minutes until soft. Add garlic and cook 1 minute more.
02 -
Add stock, bay leaves and salt. Bring to boil, then reduce heat and simmer covered for 15 minutes.
03 -
Separately, melt 1 tablespoon butter and cook remaining celery with ½ cup hot stock for 5-6 minutes until tender.
04 -
Remove bay leaves. Blend soup until smooth using immersion blender or regular blender in batches.
05 -
Stir in cream and braised celery. Season with salt and pepper. Garnish with herbs.
# Notes:
01 -
Use only fresh, crisp celery.
02 -
Avoid bitter or old celery.
03 -
Adjust salt based on stock type.