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Homemade celery cream with celery, onion, leeks, garlic, broth and a little cream.
It's time to curl up under a cozy blanket and enjoy a hot bowl of soup. This week's choice? A classic celery cream.
Like cabbage, celery is an often neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)
Celery soup, with an onion pan, leeks and a little cream, is absolutely delicious and the perfect way to warm up on a cold day.
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Celery cream soup recipe
Preparation time: 15 minutes.
Cook time: 45 minutes.
Yield: serves 4 to 5
- 3 tablespoons butter, divided into 2 tablespoons and 1 tablespoon
- 1 cup chopped onion
- 1 1/2 cups sliced leeks, only white and light green parts
- 5 cups chopped celery and 1 1/2 cups diced celery (from a large bunch of celery or two small bunches)
- 2 garlic cloves, minced
- 2 bay leaves
- 4 cups chicken broth
- 1/2 teaspoon to 1 1/2 teaspoon salt, to taste
- 1/4 to 1/3 cup cream
- Freshly ground black pepper to taste
- Chopped fresh chives or parsley for garnish
1 sautéed onions, leeks, 5 cups chopped celery: Melt 2 tablespoons butter in a 4 to 5 quart thick bottom pot over medium heat. Add the chopped onion, leeks, and 5 cups chopped celery.
Cook over medium heat for 10 minutes until softened. Add minced garlic and cook for one more minute.
2 Add broth, bay leaves, salt, then simmer: Add the chicken stock and bay leaves to the pot. Taste the salt and add salt. (If you use unsalted butter and unsalted broth, you will need to add more salt than you expect, otherwise it may only take a little salt).
Increase heat to a boil, reduce heat to low, and cover to keep simmering. Cook over low heat for 15 minutes.
3 Stew the remaining celery to soften: While the soup is simmering, prepare the extra celery to be added later to the soup. In a small sauté pan, melt 1 tablespoon butter over medium heat. Add 1 1/2 cups diced celery to butter.
Pour 1/2 cup of the boiling broth from the pot into the pan to sauté. Simmer 5 to 6 minutes to soften celery. Set aside.
4 mashed soup: Remove the soup pot from the heat, let cool slightly. Remove and discard the bay leaves. Working in batches, blend the soup in a blender, filling the blender no more than a third at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the pureed soup to the pot.
5 Add cream and diced braised celery.
Taste the salt and add more if necessary. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.
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