See Also: Cooking Club · Soups
Cream of Celery Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Tickle your ribs with this wonderful soup and don't forget to serve each bowl or cup with a celery stick as a stirrer!
4-5 ribs of celery, including any green leafy tops (celery could be grilled first, if desired)
1 onion
1 small apple
4-6 cloves garlic
1/4 cup extra virgin olive oil, or unsalted butter
1/4 cup all purpose unbleached flour, or rice flour
1/2 teaspoon sea salt (more or less, depends on the stock being used)
1/4 teaspoon freshly ground pepper
1 teaspoon dried herbs (Italian, Herbe d Provence, or any mix)
1/4 teaspoon paprika, or use cayenne or chili pepper
3 cups stock (chicken, beef, vegetable, seafood...your choice!)
1 cup almond milk, or use half and half or hemp milk
1-2 celery ribs, cut into sticks for stirrers
dollops of yogurt or creme fraiche, as desired
Chop celery, onion, apple and garlic into a fine dice. If desired, use your food processor to chop finely. In heavy bottomed saucepan or Dutch oven heat the oil or butter and then saute the diced vegetables 5-6 minutes. Whisk in the flour and continue to whisk/stir for another minute or so, and then blend in the salt, pepper, herbs, and paprika along with the stock. Bring to a boil, cook and stir to cook the flour and to thicken the mixture a bit. Blend in the half and half, reduce to simmer and heat for 3-4 minutes but do not let it boil. Taste, correct seasonings if needed and serve in soup bowls or cups with a celery stick inserted into each for a nice fun garnish / stirrer! Dollop on about 1/2 teaspoon creme fraiche, and sprinkle with snipped celery leaves, etc. to make The Presentation!
Recipe created 2015-05-23.
