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Cream of Celery Soup

April 15, 2011

Cream of Celery Soup

Cream of Celery Soup

It is that time of year again, spring time.  You know what that means don’t you?  Rain, cold and damp days.  You know what is perfect for those kinds of days?  Soup!  There is nothing more soothing than a bowl of homemade soup.  Especially after being drenched in a down pour.  Soups are actually very simple to make.  They are quick and if they are not cream based soups they will freeze well.

This cream of celery soup isn’t actually a cream soup.  It is thickened with the starch of a potato as opposed to cream.  It is so velvety smooth and the vermouth adds a really nice touch to it.  Have you ever tried making your own soup?  You should give it a try, you’ll be amazed at how easy it is and how tasty they are.

Ingredients and Directions for Cream of Celery Soup

Ingredients and Directions for Cream of Celery Soup

1.  Ingredients

1 lb fresh celery, chopped, 1/2-1 inch pieces

1 medium baking potato, peeled and cubed

2 tablespoons butter

1 medium onion, peeled and roughly chopped

1 clove garlic, peeled and crushed

1/2 cup French vermouth

4 cups chicken  or vegetable stock

Salt and pepper to taste

To Prepare the soup

2.   In a heavy-bottomed pot, heat the butter over medium-low heat, add the onion and the  garlic.  Cook for 2-3 minutes or until the onion is translucent, stir frequently.

3.  Add the chopped celery and cook for another 2-3 minutes to soften the celery.

4.  Add the vermouth to the pot and cook for another minute or two or until it seems to have reduced by about half.

5.  Add the stock 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 the celery and potatoes are soft enough that they can easily be pierced with a knife. Don’t let them get mushy, though.

6.  Using a hand blender or a regular blender, puree the soup until smooth and creamy.

 Caution:  Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off.   Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.  If you have a hand blender, I would suggest using it as it is easier to clean and safer.

Return the pureed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

Season to taste with salt and pepper

Cream of Celery Soup

Cream of Celery Soup

This soup is healthy and nutritious.  It really hits the spot and warms you up from the inside out.

From our kitchen to yours,
Sydney Jones

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