Monday, 1 October 2007

Cream of Celery Soup

I thought about trying to make a lower-fat version of this, and then I thought, dude(tte), it's celery soup. It's gotta get SOME calories SOME where. And very delicious calories they are, too. However, if you are bound and determined, you could cut both the butter and cream in half. It won't be as good, but it will still be good.

I served this hot, but it isn't half bad as a cold summer soup.

4 to 6 servings
2 hours - 30 minutes prep time

1 large bunch celery
1 large onion
3 tablespoons butter
1/4 cup flour

4 cups ( 1 litre or 1 quart) chicken stock
2 bay leaves
1/2 teaspoon dillweed
1/2 teaspoon coriander seed
1/4 teaspoon black peppercorns
1/2 teaspoon celery seed
1/2 teaspoon sea salt

1 cup light cream

Wash and trim the celery, and chop it, leaves and all. It can be somewhat coarsely chopped; it's going to be puréed. But first it's going to be sautéed, so don't chop it too coarsely. Likewise peel and chop the onion.

Melt the butter in a large skillet, and sauté the onion and celery for 5 to 10 minutes, until they are soft and limp, but not browned. Sprinkle the flour over and cook until well absorbed and lightly browned in spots; a few more minutes.

Meanwhile put the chicken stock in a large pot with the bay leaves and dill. Grind the remaining spices as finely as possible, and add them as well. Add the celery and onion mixture. Simmer for 45 minutes to 1 hour, until the celery is very tender.

Purée the soup in batches that will fit into your blender or food processor, then return the soup to the pot. Mix in the cream, and reheat the soup until steaming hot. Do not let it boil or even simmer, or the cream will likely curdle. Serve at once.

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