photograph by Paulette Tavormina
Celery and celery root combine to make this a double celery soup. Just a small amount of cream is needed to make it extra creamy. If you’ve got a bunch of celery with their leaves, you can use the leaves to garnish the soup.
Ingredients (serves 4)
4 tablespoons unsalted butter
6 pale green celery stalks, thinly sliced (3 cups)
1 medium celery root, pared and thinly sliced (1 cup)
1 medium onion, thinly sliced (1 cup)
1 medium russet potato (8 ounces) (1 cup)
1/2 teaspoon coarse (kosher) salt plus more to taste
3 cups chicken broth
1/2 teaspoon fresh lemon thyme
1/4 cup heavy cream
- Prep Time: 15m
- Cook Time: 40m
- Total Time: 55m
In a medium saucepan, melt the butter over medium-low heat. Add the celery, celery root, onion, and potato and sprinkle with the salt. Cover and cook , stirring occasionally, until the vegetables are tender, but not browned, about 25 minutes.
Add the broth and thyme and bring to a simmer. Cook until the vegetables are almost falling apart, about 15 minutes.
Transfer to a blender, add the cream and puree until very smooth. Season to taste with more salt if you like.