Sunday Food: Cream of Celery Soup
(Picture courtesy of Becky at flickr.com.)
The Holidays are upon us, and we’ve been having all those sinfully rich things relatives seem to think are necessary to shovel into us, and the chill is supposed to return all over the States. Time for something healthy, simple, warming, good for digestion. A good time to make cream of celery soup.
Celery, incidentally, has long been a home remedy for stomach upset, and a cure for many things that may ail you at this time of year, The soup in the picture has a big helping of crumbled bread on top, which is another good thing for the stomach.
- 3 tablespoons butter
- 1 1/2 lbs celery ribs, sliced
- 2 large onions, chopped
- 3 cloves garlic, chopped
- 3 tablespoons flour
- 6 cups chicken broth (reduced sodium)
- 1 bay leaf
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 3 -4 dashes hot sauce
- white pepper
- celery leaves (for garnish)
In a large sauce pan, melt butter, add celery, onions, and garlic.
Cook over medium low heat until soft.
Add flour and cook 1-2 minutes over low heat.
Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
Remove bay leaf, puree (in small batches) in a blender or processor.
Add cream, lemon juice, hot sauce, salt and pepper.
Reheat and simmer 5 minutes.
Garnish with celery leaves.
Of course, I wish for all of you a good end to 2014, a better New Year, in hopes we can start and end it with all the best – and freedom from the bug some of us have had.
For me, soup making is a warming and homey activity, so for some one recovering from the miseries this is something to do for myself and wish for for any others who can join in enjoying simple life that makes you feel alright again.
N.B. – As I will be traveling, my comments will be sparse until late New Year’s Day.