Celery Soup Recipe
Inspired by Bon Appetit's recipe by Brad Leone, I made a healthier (no cream) version of this celery soup and it was delicious. Almost to the point where you wouldn't believe it was made with celery.
I promise you won't miss the meat. This soup is hearty and savory.
1 head celery, stalks chopped, leaves reserved
1 large potato, chopped (I used sweet potato)
1 large shallot, chopped
1 cup (1 stick) unsalted butter
3 cups chicken broth (I used a bouillon)
crush red pepper // flaky sea salt // olive oil for serving
Put celery, potato, shallot, and butter in a dutch oven over medium heat.
Season with salt and pepper and stir for about 10 minutes until the veggies are tender.
Add chicken broth or 3 cups of water with 1 chicken bouillon and let the soup come to a boil.
Simmer until potatoes are tender, 8-10 minutes.
If you have an immersion blender, let the soup cool down and then blend in the dutch oven. If you don't have a handheld blender, puree in a blender. Make sure to cool down the soup before you start blending.
Serve soup with celery leaves, crushed red pepper, salt & pepper, and a drizzle of oil.