Name: Cream of Celery Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Ingredients: 4 tablespoons salted butter; 1 head celery, sliced thin, leaves reserved for garnish; 1 white onion, sliced thin; 1/2 cup thin-sliced carrots; 6 cloves garlic, minced; 2 teaspoons fresh thyme leaves; 1 teaspoon kosher salt; 1 teaspoon freshly cracked black pepper, plus more for serving; 1/2 cup dry white wine; 6 cups vegetable stock; 1 1/2 cups heavy cream; 2/3 cup sour cream

Directions

Heat the butter in a large Dutch oven over medium heat until melted. Add the celery, onion, carrots, garlic and thyme, then add the salt and pepper. Cook until the celery is tender, 4 to 6 minutes. Deglaze with the white wine, scraping the pot with the spatula. Add the vegetable stock and bring to a boil, then reduce to simmer. Let simmer to allow the carrots to soften, about 10 minutes. Stir in the heavy cream and remove from the heat. In 2 batches, transfer the soup to a heatproof blender and blend until very smooth. Return the soup to the Dutch oven and return the soup to a simmer.
To serve, ladle into soup bowls. Top each serving with a dollop of sour cream and some of the reserved celery leaves. Crack over black pepper to taste.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Cream of Celery Soup

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages