So as I pulled a full head of rubbery celery out of my fridge the other day, it struck me that I hadn’t made cream of celery soup in ages. Found a recipe on epicurious.com and we were in business. The flavors were SO delicious, the recipe so easy, that I decided to serve this as a starter on Christmas eve this year instead of salad. While I will be adding the 1/2 cup cream for Christmas, this soup was still delicious, smooth, and healthier of course, without it OR the butter.
CREAM OF CELERY SOUP
- 1 chopped head of celery (save the leaves)
- 1 chopped large potato
- 1 chopped onion (med)
- 1/2 stick of butter (I use a shot of oil instead)
- salt & pepper to taste
- 3 cups chicken broth (I used a full box of broth)
- 1/2 cup heavy cream (I think half and half would be fine-if you want it at all)
- 1/4 cup fresh dill (I didn’t use this)
Combine celery, potato, onion and 1/2 stick butter in pot, cook until onion is tender on medium for about 8-10 minutes. (add salt & pepper to taste)
Add the broth
Simmer until potatoes are tender, another 8-10 minutes or until mushy.
Puree in blender, (I let soup cool down a bit first) return to pot to keep warm, add cream.
At this point, the recipe calls for 1/4 cup fresh dill..I added a few shakes of rosemary, thyme and a touch of jalapeño powder for a subtle kick. Celery is so mild, you can add whatever you want.
The fun really starts with garnish..you can just decorate with the celery leaves you saved..or some bacon bits, a few croutons..I saw a very festive topper of chopped parsley with three little chopped pieces of pimiento..very Christmassy looking! The texture of the soup is thick enough to support whatever goodies you place on it.
UPDATE- I have substituted a head of cauliflower, a 2 pound box of cut butternut squash and zucchini for the celery- all were delicious, spices were changed up to match the veggies! We also tried carrots and found that to be too intense..will find another veggie to mix with that.