Cream of Celery Soup (Print Version)
# Ingredients:
01 -
⅓ cup heavy cream.
02 -
2 bay leaves.
03 -
1½ teaspoons kosher salt, adjust to taste.
04 -
1½ cups sliced leeks (only the white and light green parts).
05 -
3 tablespoons butter, split up.
06 -
Fresh parsley or chives for topping.
07 -
6½ cups chopped celery, separated.
08 -
1 cup chopped onion.
09 -
4 cups chicken broth.
10 -
2 minced garlic cloves.
11 -
Black pepper, add based on your preference.
# Instructions:
01 -
Pour in the chicken broth, drop in bay leaves, and sprinkle in salt. Boil first, then lower heat and cover it for 15 minutes.
02 -
Take out the bay leaves. Blend the soup in a food processor, immersion blender, or regular blender until it’s totally smooth.
03 -
In a small pan, melt the last tablespoon of butter and cook the extra celery with half a cup of warmed broth. It’ll get tender in about 5-6 minutes.
04 -
Heat up 2 tablespoons of butter. Toss in chopped onion, sliced leeks, and 5 cups of the celery. Stir occasionally while they soften up over 10 minutes. Add garlic and cook another minute.
05 -
Mix in the cream and cooked celery. Taste and season with pepper or more salt. Add herbs on top before serving.
# Notes:
01 -
Stick to fresh, crunchy celery for taste.
02 -
Avoid using older celery that tastes bitter.
03 -
How much salt you need depends on the broth you’re using.