August 20, 2009
Cream of Celery Soup
This is just a recipe that came out of the newspaper, so long ago the page is yellow. What a great winter dish, warm your soul.
Ingredients
3 tbsp unsalted butter
1 medium onion
1 large potato diced 1/2 cubes a tad under 2 cups
10 stalks of clery, trimmed and cut int 1/2 inch slices about 6 cups
5 cups of chicken stock(low sodium from the market is fine)
1/4 tsp Sea Salt
1/6 tsp white pepper(much stronger than black pepper)
2 tbsp heavy cream
celery leaves for garnish
Preparation
Melt butter in soup pot
Add onions cook over medium heat until translucent about 7 - 8 minutes
Add potatoes, celery, broth, bring to boil reduce to simmer until potatoes and celery are tender about 20 minutes.
Use medium sieve, pressing the solids with the back of a wooden spoon
you may have to do a couple of batches, add to blender or food processor and puree
keep warm on low heat until serve, add celery leaves if you like for garnish
