Cream of Celery Soup
Definitely different from others, this Cream of Celery Soup is another way to enjoy celery. It can be served hot or chilled.
Ingredients
- 4 tbsp. (1/4 cup) butter
- 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 pink 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
- In a Dutch oven over medium heat, add butter and when it starts sizzling, add leeks, white onions, celery and water chestnuts. Sprinkle on some salt to help sweat the vegetables, stir well, and cover for 2 minutes. Stir again and cover for an additional 2 minutes.
- 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.