Barry's International Kitchen

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. 


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


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

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