No Cream Creamy Celery Soup
- 1-2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves peeled and crushed
- 1 lb fresh celery chopped
- 1 qt chicken or vegetable stock
- 1 large Russet/King Edward potato peeled the potato and cut it into quarters
- a good handful of fresh parsley roughly chopped, including stems
- salt and Pepper to taste
Cut celery into (roughly) same-sized pieces, about an inch - 1.5 inches, Don't worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly.
In a large soup pot, heat the oil over medium heat.
Add the onion and cook until soft.
Add the garlic and cook another minute before adding the celery, stock potato and parsley.
Increase the heat to medium-high and bring to a boil.
Cover and lower the heat and simmer for about 20 minutes or until the celery and potatoes are soft enough that they can easily pureed (But don't let them get mushy).
Remove the soup from heat and remove enough stock so that the celery just covered by the remaining stock. Set the reserved stock aside.
Remove some of the chopped celery with a slotted spoon 91-2 spoonfuls) and set aside.
Purée the soup with a stick blender in the pot (or in a blender if) adding the reserved stock little by little until the soup reaches the desired consistency.
Add the reserved celery, mix to combine and serve hot.
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