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Monday, 22 June 2009 16:39 |
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Creamy Celery Soup Recipe which is a purée of celery and potatoes is beautifully aromatic. You can make it either with celery or celery root. The name itself is creamy, but the recipe contains no cream, hence a very low fat version. The addition of potatoes adds substance and creaminess to the soup.
Enjoy this soup with some freshly baked italian bread.
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 1.5 cup freshly chopped celery or celery root
- 1 cup chopped boiled potates
- 1 tablespoon unsalted butter
- 1/2 cup dry white wine
- 4 cups of vegetable stock or water (adjust the stock to the thickness desired)
- Salt to taste
- Ground white pepper to taste
Method
Cut celery into small sized pieces, making sure the pieces are uniform size so that they cook evenly.
Peel the potato and cut it into pieces about the same size as the celery.
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
Add the celery and cook for 2-3 minutes or until the celery has turned tender, stirring more or less continuously.
Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
Once cooked, puree, the celery, adding a little stock, potatoes and salt, until really smooth. Starin the puree to remove any residue or fibre. Add the remaining stock to the puree and bring the soup to a boil.
Season to taste with salt and white pepper. You can optionally stir 1/4 cup hot cream into the soup just before serving.
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World Recipes 
