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Author Notes: Rather than dumping in extra cream and salt at the end of making a soup, commit to adding more butter at the beginning, and the butter will carry and magnify its flavors. Note: This is a thin soup, which might surprise you if you're not prepared. If you're in need of thick comfort, just add more potato or don't strain it. We preferred it thin -- the swishy broth makes it feel more refined, and its intensity all the more surprising; it also makes it easier to guzzle from a mug, alone. Adapted slightly from Good Things (Bison Books, 2006). —Genius Recipes
Serves 4, 6 if the rest of the meal is fairly copious
- 1/2 pound celery, chopped (outside stalks or celeriac -- about 2 cups)
- 1/2 cup chopped onion
- 1/2 cup diced potato
- 6 tablespoons butter
- 4 cups turkey or chicken stock
- 1/2 to 1 cups milk (optional)
- About 1 teaspoons dill weed (2 teaspoons for fresh dill)
- 2 1/2 tablespoons cream
- Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don't let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
- Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
- Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.
- This recipe is a Community Pick!
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