Night Kitchen's Cream of Celery Soup
- Reviews 3
Ready In: 1 hr 30 mins
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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