Soup is the ultimate comfort food, and celery soup is a dish Ree remembers fondly from her childhood. If your bunch of celery has some leaves, save them for garnish. They have lots of flavor and look pretty alongside a little sour cream and some freshly cracked black pepper.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons salted butter
- 1 head celery, sliced thin, leaves reserved for garnish
- 1 white onion, sliced thin
- 1/2 cup thin-sliced carrots
- 6 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper, plus more for serving
- 1/2 cup dry white wine
- 6 cups vegetable stock
- 1 1/2 cups heavy cream
- 2/3 cup sour cream
Instructions
- Heat the butter in a large Dutch oven over medium heat until melted. Add the celery, onion, carrots, garlic and thyme, then add the salt and pepper. Cook until the celery is tender, 4 to 6 minutes. Deglaze with the white wine, scraping the pot with the spatula. Add the vegetable stock and bring to a boil, then reduce to simmer. Let simmer to allow the carrots to soften, about 10 minutes. Stir in the heavy cream and remove from the heat. In 2 batches, transfer the soup to a heatproof blender and blend until very smooth. Return the soup to the Dutch oven and return the soup to a simmer.
- To serve, ladle into soup bowls. Top each serving with a dollop of sour cream and some of the reserved celery leaves. Crack over black pepper to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 266 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 77 mg |
| Sodium | 341 mg |
Reviews
This recipe was easy to follow and came out delish! I did omit the carrot…Otherwise, yummo :-).
So DELICIOUS! After straining, I put the left over pulp (there was not much since I really blended well!) back in the Vita-mixer, “re-blended,” and added into strained soup. Thickened up the soup a bit plus no waste.
We made this and used an immersion blender and it came out great!