Post by chief_cook2 on Jan 22, 2003 12:45:14 GMT -6
The secret to this classic, creamy soup is to thoroughly cook the celery before pureeing to avoid any stringiness that would interfere with the soup's velvety texture.
1 small bunch celery (with leaves), finely chopped
1 tablespoon butter
1 onion, chopped
4 1/2 cups chicken or vegetable stock
1 1/2 cups heavy cream
salt, celery salt and pepper to taste
Serves 4-6
Note: Reserve a few chopped celery leaves for garnish before starting.
Heat butter in a small soup pot. Add onion and stir over medium heat until softened, about 3-4 minutes. Add celery and cook over low heat, stirring frequently, until celery is softened but not brown, about 6 minutes. Add stock, cover and simmer for 20 minutes, or until celery is tender.
Purée soup until smooth in a blender or food processor, working in small batches. Return puréed soup to pot and stir in cream. Season to taste with salt, celery salt and pepper. Stir soup over medium heat until just heated through. Serve immediately. Garnish with chopped celery leaves.
1 small bunch celery (with leaves), finely chopped
1 tablespoon butter
1 onion, chopped
4 1/2 cups chicken or vegetable stock
1 1/2 cups heavy cream
salt, celery salt and pepper to taste
Serves 4-6
Note: Reserve a few chopped celery leaves for garnish before starting.
Heat butter in a small soup pot. Add onion and stir over medium heat until softened, about 3-4 minutes. Add celery and cook over low heat, stirring frequently, until celery is softened but not brown, about 6 minutes. Add stock, cover and simmer for 20 minutes, or until celery is tender.
Purée soup until smooth in a blender or food processor, working in small batches. Return puréed soup to pot and stir in cream. Season to taste with salt, celery salt and pepper. Stir soup over medium heat until just heated through. Serve immediately. Garnish with chopped celery leaves.