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Triple Celery Soup
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Triple Celery Soup
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 40 minutes
Prep Time:
 4 hr 20 min
Cook Method:
 simmered
Cook Temp:
 medium
Directions:
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1. Remove leaves from inner stalks of celery; there should be about ½ cup. Refrigerate leaves to use later for garnish. Peel any tough strings from stalks and chop stalks into ½-inch pieces; there should be about 6 cups.
2. In a large saucepan, heat butter over medium heat. Add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add chopped celery and potato, ¼ tsp. celery seeds, thyme, bay leaves, and ½ tsp. salt, stirring to coat vegetables with butter and shallots. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is tender and celery is tender-crisp and has released juices, about 15 minutes.
3. Add water and cook to blend flavors, about 1 minute. Remove bay leaves and thyme sprig, if used.
4. Working in batches, fill blender jar halfway with a portion of celery mixture and some of the parsley and purée, holding lid in place with folded dishtowel. Pour purée into a mesh strainer set over a large, non reactive bowl (preferably stainless steel). Gently stir purée in strainer until all liquid has passed through into bowl; press on solids to extract as much liquid as possible, then discard them. Once all the purée is strained, add remaining ½ tsp. salt and stir to combine. Let cool briefly to room temperature, about 20 minutes, cover with plastic wrap, and refrigerate until soup is cold and flavors have blended, at least 4 hours.
5. Correct seasoning with additional salt if desired. Ladle into chilled bowls. Mince reserved celery leaves and use to garnish each bowl, along with a few of the remaining ¼ tsp. celery seeds and a thin slice of lemon.

Source: Courtesy of Hannaford Fresh Magazine July/August 2007
1 1/2 lb Celery stalks, bunch with leaves
2 Tbs Butter, unsalted
4 ea Shallots, peeled and thinly sliced
1 ea Medium potatoes, peeled and chopped
1/2 tsp Celery seeds, divided
2 ea Whole dried bay leaves
1 tsp Salt
5 cup Water
1/2 cup Fresh parsley leaves, washed and dried
1 ea Lemon, cut in slices


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