Cream of Celery Leaf and Scallion Soup

Name: Cream of Celery Leaf and Scallion Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 5 bunches thin scallions (white and light green parts only, coarsely chopped (approximately 1 cup)); 3 cloves garlic (chopped); 2 cups chopped celery leaves (tender tops and hearts (from about 2 large heads)); 1 large Russet potato (peeled and cubed (approximately 2 cups)); 4 cups vegetable broth (or chicken broth); 1/2 cup heavy cream; Salt and freshly ground black pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : By: Carol | From A Chef's Kitchen

celery soup soup

Ingredients

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2 tablespoons butter2 tablespoons olive oil5 bunches thin scallions (white and light green parts only, coarsely chopped (approximately 1 cup))3 cloves garlic (chopped)2 cups chopped celery leaves (tender tops and hearts (from about 2 large heads))1 large Russet potato (peeled and cubed (approximately 2 cups))4 cups vegetable broth (or chicken broth)1/2 cup heavy creamSalt and freshly ground black pepper (to taste)

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Instructions

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Step 1

Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.

Step 2

Add the scallions, garlic and celery leaves. Reduce heat to medium-low and cook 6-7 minutes or until vegetables are becoming tender.

Step 3

Add the potato and chicken broth. Bring to a boil.

Step 4

Reduce heat to medium and simmer uncovered 15-20 minutes or until potato and other vegetables are very tender.

Step 5

Remove from heat and add the cream.

Step 6

Puree with an immersion blender or in batches in a food processor.

Step 7

Season to taste with salt and black pepper.

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