Cream of Celery Soup for Two

By Foodiewife

Canned cream of celery soup has scant evidence of its namesake vegetable. To make our homemade version worthy of the name, we use a generous 12 ribs of celery. Sage, bay, and salt and pepper season the soup, and sugar rounds out the flavor. We use both flour and cooked potatoes to add thickness and body, and a touch of dairy stirred in at the end makes it rich and creamy.

Ingredients

• 1 Tbsp. unsalted butter
• 4 chopped celery ribs, chopped
• 1 small russet potato, peeled and chopped fine
• 1 small onion, chopped
• 1/2 Tbsp sugar
• 1/2 tsp dried sage
• pinch salt

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

Melt the butter in a large saucepan over medium-low heat.

Add the clery ribs, potato, onion, sugar, dried sage and salt.

Cover and cook until cery and onions are softened, about 15 minutes.

Stir in 1 1/2 cups chicken broth and simmer, uncovered, until potato is tender-- 10-15 minutes.

Process soup in blender until smooth, about 2 minutes, then return to clean saucepan.

Stir in 3 tablespoons heavy cream (or half and half) and return to brief simmer.

Season with salt and pepper to taste and serve.