How to Make Cream of Celery Soup Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (13)
- 4 oz celery medium-sized chunks
- 4 oz potatoes diced
- 2 oz onion chopped
- 2 oz leeks sliced
- 2 tbsp heavy cream
- 1 cup milk
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1 cup unsalted chicken broth
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp parsley chopped
- 0.5 oz bacon pan-fried, chopped
INSTRUCTIONS
Prep:
Mince the garlic: Separate the cloves before crushing them with the flat side of your knife. Remove layers of skin from the garlic and trim the hard, dark end. Thinly slice the garlic and use a rocking motion to chop the garlic until finely minced.
Chop the onion: Slice the top and root end, then cut the onion in half, top to bottom. Peel the onion skin, then place the cut side down on the cutting board. Use a sharp knife to make lengthwise cuts, and then make crosswise cuts.
Cut the celery: Wash each stalk thoroughly under running water, and blot dry with a paper towel. Place stalks, one at a time, on a cutting board to remove the white portion and retain only the green stalk. Cut it in half, horizontally, and hold both halves together while chopping them into medium-sized chunks.
Cut the leeks: Remove the dark green leaves from the root end of the leek and trim the root end. Starting at one end, slice the leek into thick, round slices.
Cut the potatoes: Wash and peel the potatoes with a vegetable peeler. Place one potato onto a cutting board and slice it into 2-inch- thick slices. Next, cut each of these slices into 2-inch- thick matchsticks. Reduce the matchsticks to 2-inch cubes.
Prepare the bacon: Line bacon strips into a single layer on a baking sheet. Bake at 400F for a few minutes until it reaches the desired level of crispiness. Chop the bacon with a sharp knife into whatever shape you want.
Cook:
Sauté the garlic: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 tbsp garlic and sauté for 30 seconds or until fragrant.
Cook the celery and spices: Add 2 oz onion, 4 oz celery, and 2 oz leek. Stir occasionally for 2 minutes, letting the onion turn golden and fragrant.
Cook the potatoes: Add 4 oz potatoes to the pot and cook for another 3 minutes.
Add milk and chicken broth and simmer: Stir in 1 cup milk and 1 cup unsalted chicken broth; the liquid should just cover the veggies. Cover the pot, bring to a boil, then turn the heat down to simmer. Cook for 20 minutes or until the potatoes are tender.
Season the soup: Add 1/4 tsp salt, 1/4 tsp pepper, and 2 tbsps heavy cream. Take off the heat.
Puree the soup: Use a hand blender to puree the soup until silky smooth.
Garnish and serve: Pour the soup into serving bowls. Top with 0.5 oz bacon and 2 tbsp parsley. Serve hot.
