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Cream of celery soup

Time 50 minutes
Yields Serves 4
Cream of celery soup
(Bryan Chan / Los Angeles Times)
1

Melt the butter in a soup pot. Add the onions and cook over medium heat until translucent, about 7 or 8 minutes.

2

Add the potato, celery and chicken stock or broth. Bring to a boil, then reduce the heat and simmer until the potatoes and celery are very tender, about 20 minutes.

3

Puree in a food processor or blender (you’ll need to do this in two or three batches), then pass the soup through a medium sieve, pressing the solids with the back of a wooden spoon.

4

Pour into a clean pot, add the salt and pepper to taste, then stir in the cream, if desired. The soup may be kept warm on low heat until ready to serve.

5

Cut the celery leaves into chiffonade and garnish the soup before serving.


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