Cream of Celery Soup (Print Version)
# Ingredients:
01 -
3 tablespoons butter, divided use.
02 -
1 cup onion, finely chopped.
03 -
1½ cups leeks, white and light green parts, sliced.
04 -
6½ cups celery, chopped and divided.
05 -
2 garlic cloves, minced.
06 -
4 cups chicken stock.
07 -
2 bay leaves.
08 -
1½ teaspoons kosher salt, or to taste.
09 -
⅓ cup heavy cream.
10 -
Black pepper, freshly ground.
11 -
Fresh chives or parsley for garnish.
# Instructions:
01 -
Melt 2 tablespoons butter in a large pot. Cook onions, leeks, and 5 cups celery until soft, about 10 minutes. Add garlic and cook one more minute.
02 -
Pour in stock and add bay leaves. Season with salt. Bring to boil, then reduce heat and simmer covered for 15 minutes.
03 -
Meanwhile, melt remaining butter in a pan. Add 1½ cups celery and ½ cup hot stock from soup. Cook until tender, about 6 minutes.
04 -
Remove bay leaves. Blend soup until smooth using an immersion blender or regular blender.
05 -
Stir in cream and cooked celery pieces. Season with salt and pepper. Top with fresh herbs.
# Notes:
01 -
Use only fresh, crisp celery for best results.
02 -
Taste celery before using to ensure it's not bitter.
03 -
Adjust salt based on whether stock and butter are salted.