Celery Soup

October 12, 2011

Celery soup, you say? That sounds weird! I saw a recipe for a celery soup about a year ago, and I figured I would give it a try. It’s an interesting fall soup, so give it a whirl yourself.

You will need:

  • 1 T olive oil
  • 1 small bunch of scallions, chopped
  • 2 cloves garlic, minced
  • 1 lb celery with its leaves, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 T tarragon, chopped
  • 4 c stock
  • Salt and pepper, to taste
  • 3 T whipping cream (optional)

Then you will…

  1. Heat the olive oil in a large stock pot.
  2. Add the scallions and garlic and saute for about 3 minutes or until just starting to soften.
  3. Add the celery, potato, tarragon and the stock.
  4. Bring to a boil and then reduce heat to medium. Allow to simmer about 15 minutes until the celery and potatoes are softened.
  5. Puree in small batches and season with salt and pepper to taste.
  6. Stir in whipping cream, if desired. Note: if you will be freezing the soup, skip the cream step now and then add it in after you defrost when you are ready to serve.

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