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Soup

Creamy Celery Soup

This easy celery soup recipe will have you looking at those familiar green stalks in a whole new way. Besides celery, you'll need an onion for flavor, a potato for creaminess, and a touch of lemon juice to brighten things up at the end. The result is a satiny, creamy soup that's greater than the sum of its parts and takes only 45 minutes to make—and most of that time is hands-off.

Ingredients :

    2 tablespoons butter
    1 ½ pounds (12 to 15 large stalks) celery, sliced ½ inch thick crosswise (about 6 cups), leaves reserved for garnish
    1 medium onion, coarsely chopped
    1 russet potato, (8 to 10 ounces), peeled and cut in ½ inch cubes
    Coarse salt
    1 to 2 tablespoons fresh lemon juice

Direction :

    Cook celery, onion, and potato:
    Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
    Add water, bring to a boil and simmer until vegetables are tender:
    Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
    Puree soup:
    Working in batches, puree soup until smooth.
    Add lemon and season, serve:
    Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.