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Cream of Celery Soup

  • servings: 8

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Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 10 pale-green inner ribs celery, coarsely chopped (about 3 1/2 cups)
  • 1/3 cup coarsely chopped shallots
  • 1 small russet potato (about 6 ounces), peeled and cut into 1/2-inch cubes
  • Coarse salt
  • 6 cups homemade or low-sodium store-bought chicken stock
  • 1/4 teaspoon plus a pinch of freshly grated nutmeg
  • 1/4 cup heavy cream, or to taste
  • Very thin baguette, toasted
  • Pale-green celery leaves, for garnish

Directions

  1. Step 1

    Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Partially cover; cook, stirring often, until vegetables are soft but not browned, about 15 minutes.

  2. Step 2

    Add stock; bring to a simmer. Reduce heat to low; cover, and cook 30 minutes. Stir in nutmeg. Let cool.

  3. Step 3

    Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pan; stir, and season with salt. Just before serving, heat soup over medium heat (do not boil). Stir in cream, and serve topped with baguette slices; garnish with celery leaves. Soup can be refrigerated, covered, up to 2 days.

Source
Martha Stewart Living, December 2005

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Reviews (2)

  • 16 Nov, 2010

    The tureen and cups are vintage Castleton China, Museum White, designed by Eva Zeisel. You can find them on eBay or other Web sites. But they are difficult to find.

  • 3 Nov, 2008

    I love the soup tureen and bowls featured in this recipe, would anyone happen to know where I can purchase these items? I'd appreciate it greatly, thanks!