Simple Cream of Celery Soup
This soup lets celery be the star rather than a background player. It uses a lot of celery (about 1.5 lbs) and celery seed to build flavor, with dry sherry adding a necessary acidity to cut through the heavy cream. It pairs perfectly with a grilled cheese sandwich.
Ingredients
Ingredients (~9 cups)
- 4 Tbsp extra-virgin olive oil
- 4 1/2 cups finely diced celery ~1.5 lbs
- 2 1/4 cups finely diced sweet yellow onion
- 1 1/2 tsp kosher salt
- 1 1/2 tsp celery seed
- 1 tsp finely ground black pepper
- 1 1/2 tsp granulated sugar
- 6 Tbsp very dry sherry
- 6 cups low-sodium chicken broth 48-oz
- 1 1/2 cups heavy whipping cream
Instructions
- Heat olive oil in Dutch oven over medium heat.
- Add celery, onion, and salt. Sauté 10 minutes until softened.
- Stir in celery seed, pepper, and sugar. Cook 2 minutes.
- Deglaze with sherry, scraping pot bottom.
- Add chicken broth and bring to boil.
- Reduce heat, cover, and simmer 30 minutes until celery is tender.
- Stir in heavy cream and cook 5 minutes.
- Puree soup with immersion blender until smooth.
- Season with additional salt and pepper to taste.
Notes
Use caution when blending hot liquids. Can be stored refrigerated for 3-4 days.
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