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Classic Celery Soup

When a slight chill hits the air, it’s time to start thinking of soup. You have many from which to choose, but celery soup is definitely a classic. You’d be surprised at how underrated celery is, even though it plays an integral role in texture and flavor profiles in many recipes.
In purchasing your recipe, look for bright, crisp stalks. Rubbery celery is not only old, but it’s also yucky. The leaves of the celery stalks should be spring green with no signs of wilting.
This particular recipe uses leeks, but you can add more onion instead since leeks are sometimes costly. Those who are vegetarian can use vegetable stock instead of chicken. And if you’re lactose intolerant, use instant mashed potatoes as a thickening agent.

Ingredients

  • 3 Tbs unsalted butter
  • 1 cup chopped white onion
  • 1 cup sliced leeks
  • 1 large bunch celery
  • 1 cup cubed potatoes
  • 4 cups chicken stock (bone broth is best)
  • 3 cloves minced garlic
  • 1 tsp salt
  • 1/3 cup cream
  • Ground black pepper
  • Chives (garnish)
  • Sour cream (optional)

Instructions 

  • Slice up your leeks using only the white and light green parts.
  • Chop up the celery (use the leaves!)
  • Melt the butter in a stock pot. Add the onions, leeks, potatoes, and chopped celery.
  • Cook until softened.
  • Remove ½ of this mixture and set it aside.
  • Add the stock, garlic, and salt.
  • Bring this to a boil, then simmer for 20 minutes.
  • Turn off the heat and let the stock cool slightly
  • Puree the soup using an immersion blender. Note you can use a blender but be very careful. Do small batches, with your hand firmly on the lid, to avoid hot spatter.
  • Return the soup to the pot.
  • Add the mixture you set aside earlier into the soup (this provides texture)
  • Stir in the cream
  • Serve with a dollop of sour cream and chopped chives on top. Or try a sprinkle of cheddar cheese and Italian croutons.

Notes

Storing and Reheating: Place any leftover soup in the refrigerator in a tightly covered food storage dish. It’s fine this way for four days. In the freezer, it’s good for four months with only a minor loss in flavor.