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Cream of Celery Soup Recipe

   
 

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     Cream of Celery Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 to 8
Preptime   50 min

Ingredients
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, sliced
Kosher salt
1 bunch celery, chopped
1 small celery root (about 12 ounces), peeled and chopped
1 bay leaf
4 cups low-sodium chicken broth
1 cup heavy cream
 
1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
1/4 teaspoon celery salt
Assorted toppings
Celery Leave
s Celery Salt
Cooked prosciutto
Celery Leaves Celery Sal
t Cooked prosciutto

Instructions
Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes. Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.


Originally Submitted
11/9/2014





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