This soup is bursting with sweet celery flavor made stunningly decadent by the various forms of fat (butter, cream and olive oil) included in the mix. This recipe calls for an entire bunch of celery, and the vegetable’s flavor is enhanced a bit by toasting celery seeds in the soup and celery leaves used as garnish. Celery is simmered in chicken or vegetable stock – alongside onion, garlic and potatoes – until tender, then the entire pot gets pureed with an immersion blender or blender til smooth. Garnish with celery, croutons and a swirl of olive oil. Not only is this an elegant first course ….celery is amazingly packed with all kinds of nutrients. Celery is an essential food for managing many health problems since it is rich in antioxidants, vitamins, minerals, and phytonutrients. It is a good source of calcium, potassium, folate, vitamin K, vitamin A, and vitamin C. It also has very less protein, fat, and carbohydrates. Celery has a lot of beneficial flavonoids, phytonutrients, and antioxidants.
Celery Soup
Serves 6
1 teaspoon celery seeds
2 tablespoons extra-virgin olive oil
4 cups chopped celery (from about 1 bunch), leaves reserved for garnish
1 cup chopped onion
4 garlic cloves, roughly chopped
1 teaspoon celery salt
Freshly ground black pepper
1 cup peeled russet potatoes cut into roughly 2-inch pieces
Kosher salt
5 cups low-sodium chicken stock (The chicken stock I used was dark in color, I would next time use a clear or light color stock for a lighter color soup)
4 tablespoons unsalted butter
½ cup heavy cream
ADD THE CELERY SEEDS to a dry heavy-bottomed soup pot or Dutch oven set over medium heat. Toast the seeds, stirring frequently, until fragrant, about 1 minute. Add the olive oil and stir to coat the seeds and heat the oil. Add the chopped celery, onion, and garlic and season with the celery salt and a few cracks of pepper. Cook, stirring, until the onions are just translucent, about 5 minutes.
Add the potatoes and season with two good pinches of kosher salt and a few twists of pepper, then give it all a good stir. Add the stock and bring the mixture to a slow boil. Reduce the heat to low and cook, stirring occasionally, until the potatoes are tender, about 30 minutes.
Remove the pot from the heat and carefully ladle about half of the soup into a blender. Add half of the butter and blend until the soup is completely smooth and creamy. Return the soup to the pot and repeat with the remaining soup and butter. Stir in the cream and taste for seasoning, adding more salt and/or pepper if you like.
Divide the soup among the bowls and garnish with the reserved celery leaves. Adapted from Erin French/ The Lost Kitchen
