Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: 0.5 cup (1 stick) unsalted butter; 10 pale-green inner ribs celery, coarsely chopped (about 3 ½ cups); 0.333 cup coarsely chopped shallots; 1 small russet potato (about 6 ounces), peeled and cut into ½-inch cubes; Coarse salt; 6 cups homemade or low-sodium store-bought chicken stock; 0.25 teaspoon plus a pinch of freshly grated nutmeg; 0.25 cup heavy cream, or to taste; Very thin baguette, toasted; Pale-green celery leaves, for garnish

3.0

(91)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on February 11, 2020

Servings:

8

This cream of celery soup is garnished with toasted baguette and celery leaf.

Ingredients

½ cup (1 stick) unsalted butter
10 pale-green inner ribs celery, coarsely chopped (about 3 ½ cups)
⅓ cup coarsely chopped shallots
1 small russet potato (about 6 ounces), peeled and cut into ½-inch cubes
Coarse salt
6 cups homemade or low-sodium store-bought chicken stock
¼ teaspoon plus a pinch of freshly grated nutmeg
¼ cup heavy cream, or to taste
Very thin baguette, toasted
Pale-green celery leaves, for garnish

Directions

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

Cook's Notes

Soup can be refrigerated, covered, up to 2 days.