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Cream of Celery Soup

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

Cream of Celery Soup

 

(from Stearns Farm Newsletter, September 01 2008)

 

This is comforting for cooler nights, but quick enough not to overheat the late-summer kitchen.  Adapted from Farmer John's Cookbook by Farmer John Peterson and Angelic Organics with props to The Joy of Cooking.

 

2 Tbs butter

1 1/2 cups celery (about 3 starts with leaves) chopped

1/2 cup leeks (1 medium), well-rinsed, white and light green parts thinly sliced

2 cloves garlic, minced (about 1 tsp)

3 cups chicken or vegetable stock

1/2 cup dry vermouth (optional)

2 cups milk or cream

1/2 tsp salt

freshly ground pepepr

pinch nutmeg

chopped fresh parsley and croutons for garnish

 

Melt butter in a large pot over medium-high heat.  Add celery, leek, and garlic, and saute for 2 minutes.  Add stock and vermouth and simmer 10-15 minutes, until celery is tender.  Press soup through mesh strainer into a large bowl or pan (or put through a food mill).  Return strained soup to pot and bring to a boil.  Reduce heat to a simmer, add milk or cream, and cook very gently for 5 minutes, stirring occasionally.  Season to taste with salt, pepper, and nutmeg.  Serve garnished with parsley and croutons if desired.  Serves 2-4.

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