Jane Grigson's Celery Soup

By • February 4, 2014 47 Comments

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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
  1. 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.
  2. 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.
  3. 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.

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Topics: Soups

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