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extra-virgin olive oil onion kosher salt celery celery root bay leaf low-sodium heavy cream herbs celery salt celery celery salt almonds leeks
Viewed: 31 - Published at: 3 years agoIngredients
- n4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 onion, sliced
- Kosher salt
- 1 bunch celery, chopped
- 1 small celery root (about 12 ounces), peeled and chopped
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
- 1/4 teaspoon celery salt
- Celery Leaves
- Celery Salt
- Cooked prosciutto
- Toasted sliced almonds
- Fried leeks
Method
- Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes.
- Add the celery, celery root and 1 teaspoon salt.
- Cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Add the bay leaf, chicken broth and 2 cups water and bring to a boil.
- Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes.
- Discard the bay leaf.
- Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed.
- Stir in the celery salt and serve with toppings.
- Photograph by Justin Walker
