Cream of Celery
Simple, yet tasty soup made with fresh herbs - that is what makes all the difference in flavor for this soup.
Ingredients
- 4 Tbsp butter or margarine
- 3 Tbsp olive oil
- 1 onion chopped
- 1 bunch celery chopped (reserve tops for garnish)
- 1 bay leaf
- 4 cups GF chicken broth or vegetable
- 2 cups water
- 1 cup whole milk or cream or coconut milk
- 1 cup mixed fresh herbs 2/3 Italian parsley, equal parts tarragon and dill
- 3 slices GF pancetta prosciutto, or bacon, chopped (for garnish, optional)
Instructions
- In a large pot or Dutch oven, sauté onions with butter and oil until tender.
- Add celery and stir until softened, about 8 minutes. Add bay leaf, broth, water and simmer for 20 minutes until celery is very tender.
- Remove the bay leaf, stir in the cream and herbs. Using a food processor or immersion blender, puree the soup until smooth.
- For garnish, place chopped prosciutto and celery leaves on a baking sheet. Drizzle with a bit of olive oil and sprinkle with some salt and pepper. Broil until lightly crisp, about 3-5 minutes, then divide among bowls.
Tried this recipe?Let us know how it was!
