Cream of Celery Soup

"A tasty recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from "The New Laurel's Kitchen.""
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
35mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
  • Add the broth and bring to a boil.
  • Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
  • If using cabbage, add it now and cook for 5 additional minutes.
  • Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
  • Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
  • Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.

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Reviews

  1. Loved it! It was hearty and filling without being high in fat. I did use the optional cabbage. For the milk, I used fat free half and half. All the celery and the leaves gave it a great flavor. Partially pureeing made it a little thick, which was nice. Thanx for a wonderful soup!
     
  2. this was yummy! I did use cabbage but next time I will use half and half in place of the milk. Thank you!
     
  3. I made the recipe as written and even had celery root on hand! I found the soup to be lacking in flavor and wouldn't make again.
     
  4. Delicious soup. I made a few changes I used 2 cups of water with 5 chicken bouillon cubes and 1/2 cup whipping cream and 1/2 cup milk, didn't use the cabbage and I added 3 1/2 Tbs. of flour to make it cream up. I used this recipe with Recipe #173866. We had one delicious dinner! Thanks for sharing this recipe.
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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