Prep 30 mins
Cook 1 hr 25 mins
This soup was the appetizer for a menu that was emailed to me from Arcamax Chef. To make this diet friendly use fat free chicken broth and half and half. If you would like to avoid using alcohol substitute apple cider for the white wine. For a vegetarian version use vegetable broth instead of chicken broth.
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium baking potato
- 1⁄2 cup shallot, chopped
- 6 -7 stalks celery
- 3⁄4 cup dry white wine
- 4 cups chicken broth
- 1⁄2 cup half-and-half
- salt and pepper, to taste
- crouton, garnish if desired (optional)
- In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes.
- Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender.
- Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.
I made this a few days ago and forget to review it but I'm here now. I made a half recipe and quite enjoyed it. I did need to make it a bit more diabetic friendly so I used low fat evaporated milk for the half and half and skipped the olive oil. It still came out yummy ans was just the thing for a very blustery day.
An easy and filling cream soup. I was expecting more celery flavor, but there's just a hint. I might add another stalk of celery next time, and increase the onions and shallots slightly. I had a few celery strings even after blending, so it would be good to either try to remove them at the start, or to pour the blended soup through a rough strainer. The leftovers are a little heavier than ideal for a chilled soup, but certainly edible cool, and easy to reheat.
We LOVED this!! It was super easy to make and I used my immersion blender which made it that much easier. I used chicken stock and the wine which I usually steer clear of because I never have any luck cooking with it but not this time!! :) I topped it off with a parmesan crouton and it was just outstanding! What got me was that you could distinctly taste each one of the vegetables in it. I will be making this again and again. Thanks so much for posting! Made for 12 Days of Christmas recipe swap.