Recipe: Cream of Celery Soup

from Kitchen Parade


5 cups good chicken or turkey stock
1 tablespoon unsalted butter 
1 large onion, diced (about 1 1/2 cups)
1 Idaho potato (about 3/4 pound), peeled and diced 
1 bunch celery, trimmed, in 1/2 inch pieces (about 10 ribs, leaves included)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
2 tablespoons cream, optional 

Bring the stock to a boil.

Melt the butter in a large pot or Dutch oven over MEDIUM HIGH until shimmery.
Add the onion and stir well to coat with fat.
Let the onion cook, stirring often, while prepping the potato and celery.
Add the potato and celery and stir to coat with fat.
Let cook until the broth is hot, then add it.
Bring to a boil, cover and reduce heat to MEDIUM (or the temperature required for a slow simmer).
Cook until celery is soft, 20 - 30 minutes.
Season with salt and white pepper.

In two or three batches for safety, puree in a food processor or blender til smooth.
For an ultra smooth elegant version, strain out the solids and add cream. Serve and enjoy!

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