"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream of Celery Soup Recipe

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This recipe for Cream of Celery Soup, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
Three 1/2-inch-thick slices of sourdough bread, crusts removed, bread cut into 1/2-inch cubes
6 tablespoons unsalted butter, 2 tablespoons melted
1/4 teaspoon freshly grated nutmeg
Kosher salt
Pepper
2 medium yellow onions, finely chopped
2 garlic cloves, thinly sliced
1 1/4 pounds celery root, peeled and cut into 1/2-inch cubes
1 bunch of celery, stalks thinly sliced (6 cups), leaves reserved (1 1/2 cups)
4 cups low-sodium chicken broth
1/2 cup parsley leaves
1/2 cup baby spinach
1 1/4 cups heavy cream

Directions:
Directions:
Preheat the oven to 325. In a large bowl, toss the bread cubes with the 2 tablespoons of melted butter, 1/8 teaspoon of the nutmeg and a generous pinch each of salt and pepper. Spread the bread cubes in a single layer on a rimmed baking sheet and bake until golden brown, about 25 minutes. Transfer the croutons to a wire rack.

Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter over moderate heat. Add the onions, garlic, 1 tablespoon of salt and 1/2 teaspoon of pepper; cover and cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the celery root, cover and cook, stirring occasionally, until very soft, about 8 minutes. Add the sliced celery, cover and cook until just starting to soften, about 3 minutes. Add the chicken broth and simmer for 10 minutes. Stir in the parsley, spinach and 3/4 cup of the celery leaves and cook for 1 minute, until wilted. Add the cream and simmer over moderately low heat for 10 minutes, until heated through. Season the soup with salt, pepper and the remaining 1/8 teaspoon of nutmeg.

Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and rewarm over low heat, if necessary. Mince the remaining 3/4 cup of celery leaves. Ladle the soup into bowls, garnish with the minced celery leaves and the croutons and serve.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
1 hour 15 minutes total time
Personal Notes:
Personal Notes:
The soup can be refrigerated for 4 days. The croutons can be kept in an airtight container overnight.

 

 

 

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