Soup season is upon us! Well, if you a massive soup fan like I am that is. Often I'll simply roast any spare vegetables I have in the pantry and fridge, blend them together with some stock or cream and call it a day. When developing this recipe, I had to deal with a sizable amount of leftover celery. [I hate when recipes call for such a minuscule amount of an ingredient and then I'm left with a hoard of something I don't really care for in my fridge!] I'm personally not a fan of the fibrous, ribbed vegetable in its raw form, but I'm always surprised how well it transforms when cooked, particularly in a soup.
Creamy + Light Celery Soup
- 1 bunch of celery, base trimmed, leaves reserved and ribs chopped
- 1 yellow onion, diced
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon extra virgin olive oil [for garnish, optional]
- 1 tablespoon thyme, finely minced
- 1 teaspoon rosemary, finely minced
- Kosher salt and fresh ground pepper, to taste
- 1 cup white wine [I like to use Chardonnay or Savignon Blanc]
- 2-2.5 cups chicken stock
- 1 cup water
- 1 large russet potato, peeled and diced
- Rinse and drain chopped celery
- In a large pot, heat olive oil over medium heat.
- Cook onions and shallots for two minutes until translucent.
- Add garlic, celery, herbs, salt and pepper and sauté for five minutes, stirring occasionally
- Add wine, scraping up any bits from the bottom of the pan and cook for two minutes until the wine evaporates
- Add potato, most of the celery leaves [leave some out for garnish] and liquids, cover and bring to a boil.
- Reduce heat and simmer for 10-15 minutes until potatoes are fork tender.
- Taste the broth and season additionally if necessary
- Transfer everything to a blender, making sure not to only fill the blender only 2/3 of the way and pulse until blended [don't over blend as potatoes can get gummy when over processed!]
- Serve and garnish with a drizzle of extra virgin olive oil, salt, pepper and a celery leaf
This soup is surprisingly light considering how rich and luxuriously creamy it tastes. A good blender does wonders for a soup like this, but any blender will work as long as you work in small batches. If you wanted to make this truly decadent, I might add a quarter to half cup of heavy cream, but I try and only reserve such riches for special occasions. A simple celery soup like this is quite warm and comforting as the nights begin to cool down.