Night Kitchen's Cream of Celery Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
8 cups
ingredients
- 1 tablespoon unsalted butter
- 1 large shallot (coarsely chopped)
- 6 scallions (including greens, thinly sliced. Scallions are Green Onions)
- 1 bunch celery (including heart and leaves, thinly sliced)
- 6 cups chicken broth (or vegetable broth if you want to make it vegetarian)
- 1 large potato (Idaho variety, washed, unpeeled and cubed small)
- 1 tablespoon fresh rosemary (chopped or 1 teaspoon dried rosemary)
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup half-and-half cream (or whipping cream)
directions
- Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.
- Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.
- Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.
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Reviews
-
Swedish_Chef, I have been making this soup for the past 5 years, and as always, it tastes sooo good. I didn't use unsalted butter to cook the vegetables, but rather regular butter (and using 3 tablespoons), plus I didn't use a shallot nor green onions (as I didn't have any), so I used a 3/4 cup of chopped yellow onion. I also used 3 cups of thinly sliced celery (which is equivalent to a bunch of celery), also 1 (11 oz.) Russet potato, peeled (which was equivalent to (1-1/2 cups), plus I also used regular canned chicken broth. The first few times I made the soup, I used half-n-half, and the soup tasted great, but today I used heavy whipping cream, and the soup tasted wonderful, kind of like a bisque. I did skip adding the nutmeg, as I'm just not sure how it would taste along with the rosemary added. After I finished blending the broth and vegetables in my blender, and then adding the cream, I see I had exactly 8-1/2 cups of soup. Swedish_Chef, thank you for posting this recipe. Who'd of ever thought one could make such a delicious tasting soup, and the main ingredient would just be celery???
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I received two bunches of celery in my Bountiful Basket this week and didn't know what I was going to make. This recipe ended up on my menu plan (mostly because it uses 1 whole bunch of celery), and I am extremely happy that it did! This soup is soooo yummy! I love celery, and there is a celery taste, but not a raw celery taste. :) I added whipping cream rather than half-n-half because I wanted to make sure the creaminess was there (and it wasn't very much). So great! Thank, Swedish Chef, for sharing this!
RECIPE SUBMITTED BY
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