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Prep time
15 minutes
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Cook time
30 minutes
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Serves
6 to 8
Author Notes
We all know the famous cream of celery sold in a can, right? At least in Canada and Quebec, its very common. Here is a greatly improved and above all ennobled version. I suggest cooking the celery and other vegetables in whole milk (3.8%) to obtain a soup that is super smooth, creamy and rich without being too heavy.
This soup is perfect for this upcoming period of transition from summer to fall because it will be just as delicious in a cold soup version as in a hot version. We know how much the weather can surprise us... You won't have to change your menu!
—Jonathan Michaud
Ingredients
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1
whole celery, leaves removed
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2
small leeks, chopped
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1
white onion, chopped
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3
garlic cloves, chopped
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3 tablespoons
unsalted butter
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1
small potato, peeled and diced
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4 cups
whole organic milk (3.8%)
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1 1/2 cups
vegetable stock (more or less)
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salt and pepper, to taste
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celery leaves pesto, as a garnish
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toasted pine nuts, as a garnish
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freshly chopped celery leaves, as a garnish
Directions
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Cut all the celery stalks and clean them well. Using a vegetable peeler, peel the first fibrous layer from the branches and discard. This step will allow you to have a smoother soup without having to pass it through a sieve. Then chop celery very thinly.
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In a large saucepan, sweat the celery, leek, onion and garlic without coloring in the butter for about 5 minutes. Season with salt and pepper. Add the potato and add the milk. Adjust the quantity of liquid by gradually adding the stock. The liquid level should just be above the height of the vegetables. Bring to a boil and immediately reduce the heat and simmer for 30 minutes. It is normal for milk to curdle slightly during cooking.
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Using a blender, puree the soup as smooth as possible. Serve immediately or refrigerate overnight if serving as a cold soup. If desired, garnish with a dollop of celery leaves pesto, toasted pine nuts and freshly chopped celery leaves.
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