Cream of Celery Soup (Print Version)
# Ingredients:
01 -
3 tablespoons unsalted butter, divided use.
02 -
1 large onion, finely chopped.
03 -
1 1/2 cups leeks, cleaned and sliced (white and light green parts).
04 -
6 1/2 cups fresh celery, chopped and divided.
05 -
2 garlic cloves, finely minced.
06 -
4 cups good quality chicken stock.
07 -
2 fresh bay leaves.
08 -
1 1/2 teaspoons kosher salt, adjust to taste.
09 -
1/3 cup heavy cream.
10 -
Fresh black pepper to taste.
11 -
Fresh chives or parsley for garnish.
# Instructions:
01 -
Melt 2 tablespoons butter in a large pot. Add onion, leeks, and 5 cups celery. Cook until vegetables soften, about 10 minutes.
02 -
Stir in minced garlic and cook until fragrant, about 1 minute.
03 -
Pour in stock and add bay leaves. Season with salt, bring to boil, then reduce heat and simmer covered for 15 minutes.
04 -
In a separate pan, melt 1 tablespoon butter. Cook remaining 1 1/2 cups celery with 1/2 cup soup stock for 5-6 minutes until tender.
05 -
Remove bay leaves. Carefully blend soup until completely smooth using an immersion blender or regular blender.
06 -
Stir in cream and cooked celery pieces. Season with salt and pepper to taste. Garnish with fresh herbs.
# Notes:
01 -
Use only fresh, crisp celery for best results.
02 -
Can be made ahead and reheated gently.
03 -
Adjust salt based on whether stock and butter are salted.