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
scallions, trimmed and diced
yellow onion, diced
celery stalks, trimmed and diced
russed potato, peeled and diced
fresh thyme, chopped
fresh parsley, chopped
fresh rosemary, chopped
freshly ground pepper
creme fraiche, or plain yogurt, optional
In This Recipe
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.