Sunday, September 18, 2011

Cream of Smashed Celery Soup

If you have only ever had cream of celery soup from a red and white tin, you are really missing out.

Homemade celery soup is delicious and full of veggie goodness.

Celery is often relegated to cold veggie plates and a base for other soups but it doesn't really stand out on its own in many recipes. This is one soup that you will want to make again and again!

Some hearty grain bread and some cheese and you have a really great fall meal...

Cream of Smashed Celery Soup
I usually like a chunkier consistency to my soups, so I smash, or mash, the vegetables before serving. If you like a finer consistency, use a hand blender or throw the soup into a blender. If you are going to make this ahead of time, be sure to add the cream just before serving.

2 tbsp butter
2 cups chopped onion
4 cups chopped celery
2 cups peeled and chopped russet potatoes
2 garlic cloves
1/2- 1 tsp salt, to taste
1 tbsp fresh minced parsley, or to taste
4 cups broth or bouillon
1/2 cup whipping or heavy cream

1. Heat butter in a large pot over medium-high heat. Add onion and celery and saute for about 3-5 minutes, or until the onions start to turn golden. Add potatoes and garlic and saute for another 2-3 minutes. Add salt, parlsey and broth and bring to a boil.
2. Simmer for approximately 20 minutes or until the vegetables are tender. Mash with potato masher to break up the bigger chunks of vegetables. Just before serving, add cream to the soup. Garnish with additional parlsey if desired.