Creamy Celery Soup

Creamy Celery Soup

3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp

1 cup chopped onion

1 1/2 chopped carrots

5 cups of chopped celery, and 1 1/2 cups of diced celery 

2 cloves garlic, minced 

2 bay leaves 

4 cups chicken stock

1/2 teaspoon to 1 1/2 teaspoons of salt, to taste

1/2 cup of cream

Black pepper to taste

1.  Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, carrots, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.


2 Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.) Add pepper to taste also. Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.


3 While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.


4 Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the puréed soup to the pot. Stir in the cream and the braised diced celery.

Taste for salt and add more if needed.