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Author Notes: I have never been enamored with the taste of celery, be it the ugly tumorous looking celeriac root, or crispy and bright green stalks. For me it was an overbearing flavor that bullied all the others into submission and I tolerated it only in minute amounts or as an add-on to a really special Bloody Mary. But the first time I made Cream of Celery soup, under duress and very reluctantly, I had to admit I was smitten with its subtle and seductive taste. This soup will seduce the most stubborn of celery haters, I promise you:) —Svetlana
- 1 tablespoon sunflower oil
- 1 bunch scallions, trimmed and diced
- 1/3 yellow onion, diced
- 8 celery stalks, trimmed and diced
- 1 russed potato, peeled and diced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 quart vegetable stock
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup creme fraiche, or plain yogurt, optional
- Heat the oil on medium-low heat and sauté scallions and onions until soft and translucent.
- Add celery and stir for another 1-2 minutes.
- Add potatoes and herbs, and pour the liquid in.
- Season with salt and pepper and turn the heat on high until it boils.
- Immediately lower the temperature to simmer and cook for 30 minutes, until vegetables are soft.
- Carefully pour into a blender, cover, and place a kitchen towel on top.
- Puree the soup and return to the pot. Serve immediately, with a dollop of crème fraiche.
- This recipe was entered in the contest for Your Best Celery Recipe
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