Cream Of Celery Soup
serves 2-4
The delicate flavor of celery permeates this classic soup made with chicken stock, heavy cream and fresh thyme. You can use white pepper to garnish the soup if you want a peppery flavor without disturbing the pale color of the puréed soup.
2 tablespoons unsalted butter
1 small onion, diced
8 ribs celery, thinly sliced
2 medium waxy potatoes, peeled and cut into 1/4-inch dice
4 cups low-sodium chicken broth
3 sprigs fresh thyme
1 bay leaf
1 cup milk
1/4 cup heavy cream
prep: 10 minutes
total: 50 minutes
large saucepan
immersion blender (or regular blender)
1. Prep all the ingredients. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until it's softened but not brown, 4-6 minutes.
2. Add the celery and cubes of potato. Cook, stirring often, until the celery starts to soften, about 5-7 minutes.
3. Pour in the broth and toss in the springs of thyme and the bay leaf. Bring the soup to a boil, then reduce the heat to a low simmer and cook until the potatoes are soft, 10-15 minutes.
4. Discard the thyme sprigs and bay leaf. Use an immersion blender (or regular blender) to purée the mixture until smooth.
5. Pour the milk and cream into the purée and, over medium heat, simmer for 3-4 minutes. Remove from the heat and serve.
2. Add the celery and cubes of potato. Cook, stirring often, until the celery starts to soften, about 5-7 minutes.
3. Pour in the broth and toss in the springs of thyme and the bay leaf. Bring the soup to a boil, then reduce the heat to a low simmer and cook until the potatoes are soft, 10-15 minutes.
4. Discard the thyme sprigs and bay leaf. Use an immersion blender (or regular blender) to purée the mixture until smooth.
5. Pour the milk and cream into the purée and, over medium heat, simmer for 3-4 minutes. Remove from the heat and serve.
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