Cream of Celery Soup
Servings: 4
Prep time: 20
Cook-time: 20
Fresh Ingredients:
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 (for braising)
2 cloves garlic, minced
3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
1/4 to 1/3 cup of cream
Pantry Ingredients:
2 bay leaves
1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
4 cups chicken stock
Freshly ground black pepper to taste
Fresh chopped chives or parsley for garnish
Instructions:
Gather all of your ingredients together, preparing them according to the ingredients list.
To clean the leeks, chop leek
in half, and then into slices, using the white part mostly and a bit into
the green part.
In a medium sauce pan, melt 2
tbsp of butter. Add the leeks,
onions, and the 5 cups of chopped celery, cooking until slightly softened,
stirring often.
Add the minced garlic, then
cook for an additional minute.
Add the stock, and bay
leaves, and bring to a simmer, adjusting your salt and pepper seasonings
to taste.
Maintain a simmer for at
least 15 minutes until softened.
While soup is simmering, braise the remaining celery to soften by
cooking in 1 tbsp of butter over medium heat.
Ladle 1/2 cup of simmering
stock to the sauté pan and simmer on low for 5-6 minutes.
Remove the bay leaves,
allowing the soup to cool slightly enough to handle. Puree in a blender, or use an immersion
blender. Return the blended soup
mixture back to the pot.
Stir in the cream and the braised diced celery. Sprinkle with a cracked pepper - chopped chives or parsley if desired.
Notes:
My mom didn't cook that well - despite being a cafeteria manager for the local elementary school, so always bought convenience foods and this was one that i really loved. Flash forward to adulthood and this is a soup I find really comforting, especially when the crohn's nausea is hanging around.
All photographs copyright Janet S. Grey.
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