Cream of Celery Soup

Cream of Celery Soup

From November 19, 2006:  Celery is pretty cheap at the grocery stores right now.  I got a couple of heads of celery at the grocery store this week for 49 cents each.  Yesterday, I made this soup for lunch and it was yummy. I have never made cream of celery soup before and I was a tad bit apprehensive to make it.  I like celery as part of a whole recipe, but it has a strong flavor and I wasn’t sure how it would be on it’s own.  I made a cooked celery side dish in the past and didn’t like it at all.  Luckily, this soup was nowhere like that old dish.  This is another soup recipes that I’ll add to my favorites list.  This recipe makes about 2 servings.

Cream of Celery Soup

1 T. olive oil
1 T. butter
1/2 onion, sliced
2 garlic cloves, chopped
2-3 stalks celery, diced (including leaves)
2 cups vegetable broth
1/2 cup cream (or half & half)
salt and freshly ground black pepper, to taste

Heat the olive oil and butter in a saucepan, over a medium heat. As the butter begins to melt, add the
sliced onion and garlic, and sauté for 2-3 minutes.  Add the diced celery, and continue cooking for 1-2
minutes. Pour in the vegetable broth, then lower the heat to a simmer, for 10-12 minutes. Remove from the heat, pour in the cream. Season with salt and pepper.  Blend with a hand (stick) blender until smooth (or pour in a blender and blend until smooth).


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