Cream of Celery Soup

by Michael on January 31, 2012 · 0 comments

in Recipes,Soup,Technique

Post image for Cream of Celery Soup

I originally posted this cream of celery soup recipe years ago. What was I thinking; or proofreading. Anyway, the first pass was cookable but just barely.. This one is fool-proof. This recipe will work for any kind of soup. Just replace the 5 cups of celery with any vegetable or mix of vegetables and you are good to go. Cooked protein can be added at the end. For the celery soup, I added fried proscuitto strips as a little ham kick.

Experiment. Use broccoli instead of celery and add shredded beef and a dash of soy and sesame oil for a Chinese takeout flavor. Any leftover meat could be added.

This is a base soup. For a more brothy  soup just leave out the cream. You could also leave out the flour and butter mix (roux).

This is a basic version of a cream soup. By adjusting the time and components, you could make about anything. The ratio of  6 cups vegetables to 6 cup stock is what makes it work with the thickener. The thickener ratio is 3 parts fat (butter) to 4 parts flour. So a 6 cups stock, 5 cups veggies, 1 cup onion, 1 cup cream and the rest will get you there. it’s as simple as could be. If you want to make the soup ahead and save it, just make it to the point where you need to add the cream. Reheat the soup on medium and the cream and serve.

Ingredients:

5 cups finely chopped celery (about 1 head).
1 cup diced onion
2 cloves minced garlic
6 cups stock (vegetable or chicken)
1-cup half & half or light cream
3 tablespoons butter
4 tablespoons flour
1 tablespoon herbes de provence (or other green herbs – experiment)
1 teaspoon salt
1 teaspoon pepper
½ cup vermouth or white wine (optional)
2 shots of hot sauce
2 tablespoons olive oil

Directions:

Melt butter on medium in a soup pot.
Add flour and stir until the mixture starts to bubble.
Cook stirring for one minute – do not brown.
Remove from pot and set aside.

Add olive oil to pot.
Add vegetables, salt, pepper and herbes de provence.
Cook and stir for ten minutes on medium.
Add hot sauce and wine.
Add stock and bring to a low boil.

Add cooked flour mix and stir with a whisk for 3 minutes
Cook for ten minutes at a simmer whisking occasionally.

Optional step: blend until smooth or use a hand blender.
If blending in a blender, do it in small batches.

Reduce heat to low.
Mix in the cream and stir.
Adjust salt and pepper and serve.

Here is a good link to all things celery: gardeningchannel.com 

 

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