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
Ingredients
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1 tablespoon
sunflower oil
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1 bunch
scallions, trimmed and diced
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1/3
yellow onion, diced
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8
celery stalks, trimmed and diced
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1
russed potato, peeled and diced
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1 teaspoon
fresh thyme, chopped
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1 teaspoon
fresh parsley, chopped
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1 teaspoon
fresh rosemary, chopped
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1 quart
vegetable stock
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1 teaspoon
coarse salt
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1/2 teaspoon
freshly ground pepper
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1/4 cup
creme fraiche, or plain yogurt, optional
Directions
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Heat the oil on medium-low heat and sauté scallions and onions until soft and translucent.
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Add celery and stir for another 1-2 minutes.
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Add potatoes and herbs, and pour the liquid in.
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Season with salt and pepper and turn the heat on high until it boils.
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Immediately lower the temperature to simmer and cook for 30 minutes, until vegetables are soft.
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Carefully pour into a blender, cover, and place a kitchen towel on top.
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Puree the soup and return to the pot. Serve immediately, with a dollop of crème fraiche.
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