Sunday, November 27, 2011

Cream of Celery Soup

After all that Thanksgiving fun and dishes, "This calls for some Celery!".
We seem to getting into soup mania for our dinner time. Well, it is good to have a light dinner, don't you? Who said soups are meant for lunch? We are having just for dinner, no, no, not before dinner, but just as our dinner!

This classic puree of celery soup is beautifully aromatic. You can make it either with celery or celery root. 

You need:
fresh celery - 1 lb
potato - 1 medium
unsalted butter - 1 T
onion, peeled and roughly chopped - 1 medium
garlic, peeled and crushed - 1 clove
Whole Milk - ½ cup (or cream)
vegetable stock or water - 1/2 qt
Kosher salt, to taste
Ground white pepper, to taste
Cut celery into (roughly) same-sized pieces, about 1/2 inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be pureed anyway. We just want the pieces to be of uniform size so that they cook evenly.
Peel the potato and cut it into pieces about the same size as the celery.
In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.
Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring continuously.
Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
Add the milk and cook for another minute or two or until the milk seems to have reduced by about half.
Remove from heat and puree in a blender, working in batches if necessary.
Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
Return pureed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
Season to taste with Kosher salt and white pepper.
Garnish with a toasted crouton and serve right away.

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