Celery-Leek Soup With Potato and Parsley
This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.
- Total:
- Serves: 6 persons
Ingredients
- ¼cup extra-virgin olive oil, plus more for drizzling
- 2large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
- 3garlic cloves, sliced
- Kosher salt and freshly ground black pepper
- 1pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
- 1large russet potato (about 12 ounces), peeled and roughly chopped
- 3fresh bay leaves
- 1 ½teaspoons fresh thyme leaves
- ¼cup dry white wine
- 7cups chicken or vegetable stock
- 1cup chopped fresh parsley leaves, plus more for garnish
- Crème fraîche or heavy cream, for serving
Instructions
Step 1
In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.Step 2
Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.Step 3
Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.Step 4
Working in two or three batches, transfer the soup to a blender and purée until smooth. (It’s almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.Step 5
Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.