Effortless Cream of Celery (Print Version)
# Ingredients:
01 -
1½ teaspoons kosher salt, tweak as needed.
02 -
Black pepper, sprinkle as desired.
03 -
4 cups chicken stock.
04 -
10 chives or parsley, chopped for topping.
05 -
3 tablespoons butter, separated.
06 -
1½ cups thinly sliced leeks, white and pale green sections.
07 -
1 cup finely diced onion.
08 -
6½ cups celery, chopped, but use in parts.
09 -
2 minced cloves of garlic.
10 -
⅓ cup heavy cream.
11 -
2 bay leaves.
# Instructions:
01 -
Pour in the stock, then toss in bay leaves and salt. Cover the pot, lower the heat when it starts bubbling, and let it cook on low for 15 minutes.
02 -
In a small pan with hot stock (about ½ cup), soften leftover celery for 5-6 minutes. Use 1 tablespoon of butter for added flavor.
03 -
Heat up 2 tablespoons of butter and let the celery (5 cups), onions, and leeks cook gently for about 10 minutes. Stir in minced garlic for the last minute.
04 -
Mix the creamy goodness and those softened celery pieces into the soup. Season it again if needed. Serve with a sprinkle of chopped herbs.
05 -
Take out the bay leaves. Using either a handheld blender or working in portions with a regular blender, puree the soup till it’s totally smooth.
# Notes:
01 -
Pick celery that's crunchy and fresh.
02 -
Older celery can taste sharp and unpleasant.
03 -
The amount of salt can depend on the broth you use.