cream of celery soup

If you don’t make your own “cream of” vegetable soups, you need to stop what you are doing and start. Right now.

There is nothing better. The flavor is so much more amplified and veggies that what you can find in a can or box. That being said, there is a lot of butter, and a lot of cream. These soups aren’t meant to be delicate.

Case in point, my cream of celery soup. Not only could I eat this for lunch and dinner every day, all day, but it makes an excellent starter. It also can double as a base on which to plate fish or chicken. Ups the entertaining value ten-fold.

Ingredients:

8 Tbsp butter

2 hearts of celery, tops and bottoms removed, chopped

1 onion, peeled and chopped

1/2 tsp salt

1/4 tsp white pepper

1 tsp trader joe’s onion salt

1 cup vegetable stock

2/3 cup of heavy whipping cream

1 cup half and half

1/2 tsp celery salt

Directions:

In a large dutch oven, melt butter over low heat. You don’t want butter to brown.

Add celery, onions, salt, white pepper, and trader joe’s onion salt. Sauté over medium low heat until vegetables are softened.

Add vegetable stock, cream, and half and half. Bring to a boil. Reduce heat to simmer and let simmer without scalding cream for 15 minutes.

Remove from heat and use an immersion blender to puree soup. Once pureed, add in celery salt and stir to combine.

Totally optional, but you can top with creme fraiche and fresh dill to make it fancy.