Cream of Celery Soup
We never know what to expect from April. Sometimes the month can still be cool especially up here in Canada, and other times it’s surprisingly warm. In general though, we won’t be sun bathing outside (I recall once in my life that I did that in April) drinking a cold Margarita during the 4th month of the year.
While there are still cool evenings, a nice hto meal is perfect to serve… it warms you up! There’s a food category that I enjoy eating quite often during the coldest months and it’s soup. Most soup recipes are easy to make, tasty and freeze very well just like this one… my Cream of Celery Soup! This is a great soup to make because not only is it flavorful but also light. With a nice combination of ingredients, this is a recipe that can be enjoyed all year round. This can be served hot in the winter or chilled during the summer.
Besides celery, one of the key ingredients in this recipe is leeks. Without being overpowering, this vegetable gives just enough onion taste to the dish. If you’re not too sure how to handle leeks, click on this link… How to Trim, Cut & Clean Leeks. Now here’s a great trick to keep your celery longer… How to Store Celery for Weeks
The other “unusual” ingredient that is utilized in this Cream of Celery Soup is water chestnuts not to be confused with the fruit of a tree which is the famous nut we enjoy so much during the Holidays. Unable to find fresh before I filmed this video, I used canned. To restore their flavor, I rinse and then soak them in cold water to get rid of the taste of the can.
Definitely different from other soups, this Cream of Celery Soup is another way to enjoy celery. Served hot or chilled with a drizzle of heavy cream and a couple of celery leaves, this is a new addition you’ll enjoy all year round…
Bon Appétit!
Check out these delicious hot & chilled soup recipes…
– Cream of Mushroom Soup
– Spanish Gazpacho
– Carrot Soup with Mashed Potatoes
– Classic Vichyssoise
– Minestrone Soup
– Chilled Roasted Pepper Soup
– French Onion Soup Gratinée
and for even more chowder and soup recipes, click on this link… Recipe Category • Soups & Chowders
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Cream of Celery Soup
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Ingredients
- 4 tbsp. (1/4 cup) butter tips & tricks
- 2 cups leeks, washed and sliced tips & tricks
- 1 cup white onions, chopped
- 5 cups celery, diced tips & tricks
- 1 cup (8 oz) sliced water chestnuts
- ground Himalayan sea salt
- 2 large cloves garlic, pressed
- 1/3 cup unbleached all-purpose flour
- 4 cups low-sodium chicken broth
- 1 tsp. celery salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/8 tsp. cayenne pepper, or to taste
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 cup 35% heavy cream, plus more for garnish
- celery leaves, for garnish
Directions
- Uncover and add pressed garlic; sauté for 1 minute.
- Add flour and stir to coat before pouring in the chicken broth; season with celery salt, black pepper, cayenne pepper and lemon juice. Stir and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 5 minutes.
- Using an immersion blender, process to your liking; smooth or with little chunks in it.
- Stir in heavy cream; taste and adjust if necessary.
- Spoon the soup into warm serving bowls, drizzle on some heavy cream and garnish with celery leaves.
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