Puréed Cream of Celery Soup
This puréed celery soup is flavored with sherry, garlic, and onions, thickened with a single potato and finished with crème fraîche and fresh herbs.
- Serves: 4 persons
- 1pound fresh celery stalks
- 1medium Russet potato, or other starchy potato
- 2tablespoons unsalted butter
- 1medium onion, roughly chopped
- 1clove garlic, crushed
- ½cup sherry
- 1quart vegetable stock
- 1bay leaf
- Kosher salt, to taste
- Freshly ground white pepper, to taste
- Garnish: 1/2 cup crème fraîche
- Garnish: chopped fresh herbs
Step 1Peel the celery stalks with a vegetable peeler to remove the long stringy fibers from the outer edge. Then cut it into chunks about an inch square. Peel the potato and cut it about the same size.
Step 2In a heavy-bottomed soup pot, heat the butter over medium heat. Add the onion, garlic and celery and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.
Step 3Add the sherry and cook for another minute or two or until reduced by about half. Add the stock, bay leaf, and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until you can pierce the potatoes with the tip of a sharp knife.
Step 4Remove the soup from heat and purée with an immersion blender or a regular blender. Return the puréed soup to pot and add more broth or stock to adjust the thickness if necessary. Season to taste with Kosher salt and celery salt, ladle into individual bowls, garnish with crème fraîche and serve.