Cream of Celery Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 77
- Sodium
- 341
- Total: 50 min (includes cooling time)
- Active: 30 min
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.