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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