Cream of Celery Soup
Servings 4
Equipment
- Large Dutch Oven or Heavy Bottomed Pot
Ingredients
- 3 tbsp butter divided
- 5 ½ cups of celery chopped + 1 cup celery, finely diced (1 large bunch)
- 1 ½ cups sliced leeks white and light green parts only, sliced
- ½ sweet yellow onion diced
- 2 cloves garlic minced
- 2 bay leaves
- 4 cups chicken or vegetable broth
- ¼ cup of cream
- Sea salt and freshly cracked black pepper to taste
Instructions
- Make the celery soup by adding two tablespoons of butter to a heavy-bottomed pot or large Dutch oven over medium heat.
- Add the 5 cups of celery, leek, and onion to the pot. Cook, stirring occasionally, for 10 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and bay leaves.
- Bring to a boil then reduce heat to low and simmer until the veggies are very tender, about 30 minutes.
- Braise the remaining celery while the soup is simmering, by heating the last tablespoon of butter in a small skillet over medium heat.
- Add the finely diced celery and cook, stirring often, for 1 minute.
- Add 1/2 cup of the soup liquid to the pan to allow the celery to braise while the soup is simmering. Reduce the heat to simmer.
- Blend the soup when the veggies are very tender.
- Remove the bay leaves from the soup and blend in batches with a very high-powered blender until creamy and smooth.
- Add the cream to the soup and taste.
- Season with sea salt and freshly cracked pepper to taste.
- Add the braised celery and stir to combine.
- Ladle into bowls and serve immediately. Enjoy.