Cream of celery soup

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 8

It's no secret that celery is renowned for its dietary properties. Despite this, it can be used to make a rather hearty creamy soup with a delicate texture and multifaceted flavor. This soup contains three types of celery: the hearty root, the juicy stalk, and the aromatic seeds. Fried bacon and its rendered fat, in which the vegetables are fried before cooking, along with shallots and plenty of aromatic herbs, add a piquant flavor to the soup. Cook the soup in light cream and water, blend it, and serve with crispy fried bacon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 slices bacon, cut into 4 pieces
2 tbsp (30 g) butter
3 cups chopped celery stalks
3 cups peeled and chopped celery root
1 shallot, chopped
2 teaspoons fresh thyme
0.5 tsp celery seeds
3/4 cup light cream
2 cups fresh parsley
2 tablespoons fresh tarragon
1 teaspoon freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large skillet over medium heat, cook the bacon until crisp, about 8 minutes. Drain on paper towels.
Place a large saucepan over medium heat and add 1 tablespoon of bacon grease; stir in the butter. When the butter has melted, add the celery stalk and root, and shallot. Cook, stirring, until the shallot begins to soften, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon of salt, and a few grinds of black pepper; stir. Add 6 cups of water and the cream; bring to a simmer and cook until the vegetables are tender, about 20 minutes.

Next, pour the soup into a blender in batches and blend until smooth, adding a little parsley and tarragon to each batch (or puree in the pan with an immersion blender). Pour the soup back into the pan and bring to a boil; thin with water if necessary. Sprinkle with lemon juice, salt, and pepper. Top each batch with crispy bacon.

Categories:

recipe / Soups / Cream soups / Food Network - recipes

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