Cream of Celery Soupby Kimberley S in Rouxbe Recipes
Take an everyday ingredient and turn it into a delicious cream soup.
- Serves: 4 to 6
- Active Time: 45 mins
- Total Time: 45 mins
- Comments: 0
- Views: 9310
- Success 95%
To prepare your mise en place, finely dice the onions and emince the garlic.
Peel the convex side of the celery to remove the stringy, outer fibers. Cut into 1/4" -inch slices.
Measure out the butter, flour and milk. Set aside.
Note: Vegetable or a light chicken stock can be substituted for the milk, if desired.
To make the soup, melt the butter in a medium-sized pot over medium-low heat. Add the onions and garlic along with a pinch of salt. Gently sweat until the onions are translucent, about 10 minutes.
Next, add the celery along with a pinch of salt. Cook for a few minutes to soften. Singer with the flour and stir to combine. Temper in the milk a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Stir often to make sure the bottom does not scorch. Simmer until the celery is tender.
If serving the soup as is, you can temper in the cream.
For a smooth consistency, transfer the soup to a blender and blend until smooth. You may need to do this in batches. Return the soup to a clean pot and bring just to a simmer. Season to taste with salt and pepper and temper in the cream, if using. Serve in warmed bowls.