Cream of Celery Soup
Bring back some of your good food memories from your childhood with the classic Cream of Celery Soup. The developer of this recipe did a great job making it taste like the red/white can brand.
2 bay leaves
1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
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
2 cloves garlic, minced
4 cups chicken stock
1/4 to 1/3 cup of cream
Freshly ground black pepper to taste
Fresh chopped chives or parsley for garnish
PREPARE the celery, onions and leeks by chopping as instructed.
SAUTE the onions and leeks along with 5 cups of the celery on a medium heat until soft and sweated down, est. 10 minutes. Add the garlic and cook for 30 seconds more.
ADD the stock to the pot, adding the bay leaves, salt, pepper if using and bring to a medium simmer for about 10 minutes. Reduce the heat to low and cover, at a slow simmer, for 15 minutes.
BRAISE the remaining celery with 1 tbsp of butter in a saute pan to soften. Add 1/2 cup of the juice from the simmering leeks and celery to the saute pan and simmer for 10 minutes until softened. Set aside.
REMOVE bay leaves. Using a hand blender, puree soup until smooth and creamy. Taste for seasonings.
STIR in the cream and braised celery and stir to combine.
SERVE in a shallow bowl, and garnish with chopped chives or parsley. A nice crusty bread is a good addition to this soup, although it does not need it. I used a few toasted pine nuts to top mine off.
Adapted from Simply Recipes – Cream of Celery Soup