I made this last year during the CSA season. If I do not have chicken broth you may substitute vegetable stock. I also use the celery leaves while making the soup. Another way to use the soup is to add corn starch or flour to thicken it (approximately 1-2 tablespoons). Place some chicken into a baking dish, pour the thickened celery soup over the chicken and heat at 350 until the chicken is cooked and you have an alternate dish! Enjoy!
Ingredients
- 2 tablespoons (1/4 stick) butter
- 5 cups chopped celery
- 2 medium onions, chopped
- 1 1-pound celery root, peeled, cut into 1-inch pieces
- 1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces
- 2 garlic cloves, peeled
- 2 14 1/2-ounce cans (or more) low-salt chicken broth
- 1 cup whipping cream
Direction
Melt butter in heavy large saucepan
over medium heat. Add celery and onions. Cover and cook until very tender,
stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic
and celery salt. Add 2 cans broth; cover and simmer until all vegetables are
very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day
ahead. Cover and chill.)
Pour soup into large saucepan. Add
cream; bring to simmer, stirring often. Thin with more broth if necessary.
Season with salt and pepper. Ladle into bowls.
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