Cream of Celery Soup

Name: Cream of Celery Soup
Prep time: 10 min
Total time: 10 min
Ingredients: 4 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 1 onion, sliced; Kosher salt; 1 bunch celery, chopped; 1 small celery root (about 12 ounces), peeled and chopped; 1 bay leaf; 4 cups low-sodium chicken broth; 1 cup heavy cream; 1 cup mixed fresh herbs (such as parsley, tarragon and/or dill); 1/4 teaspoon celery salt; Celery Leaves; Celery Salt; Cooked prosciutto; Toasted sliced almonds; Fried leeks

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 7

Cost: $7.55 /serving

Author : Food Network Kitchen

soup celery appetizer

Instructions

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Step 1

Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.

Step 2

Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.

Step 3

Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

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