Cream of Celery Soup, GF
Cream of Celery Soup recipe makes a wonderful light supper. Serve a salad on the side, some crispy crackers, and fruit to finish, and you'll have a happy and satisfied family! It's a variation of a normal celery soup, but with additions that turn this into a soup that satisfies the German taste buds. A difference is that Germans use celery root for their soup. This one uses the stalks and leaves since celery root is not always available here.
- 2 2 2 Tbsp olive oil
- 1 1 1 onion, diced
- 1/2 1/2 1/2 leek, cleaned well and sliced
- 1 1 8 lb celery (about 8 ribs) with leaves, finely sliced
- 1 1 1 lb potatoes, cubed
- 3 3 3 cups chicken broth
- 1 1 10%, 18%) cream (5%, 10%, or 18%)
- 1/4 1/4 1/4 cup Philadelphia Whipped Cream Cheese with Chives (or herbs)
- to salt, and pepper to taste
In a large soup pot, heat the oil and add onion. Cook until translucent, about 3 minutes. Add the leek and celery. Continue cooking about 5 minutes. Do not let veggies brown. Add potatoes and chicken broth. Bring to boil. Reduce heat to a simmer, cover, and simmer for about 20 - 25 minutes or until the veggies are tender. Add cream and cream cheese. Stir until cheese has melted. Use an immersion blender to puree soup. Season with nutmeg, salt, and pepper. Makes about 4 - 6 servings. Hints: Don't want to add the cream? Just use 4 cups of chicken broth instead. Slice the celery very thin! That way it will be easy for the immersion blender to turn this soup into a creamy and delicious soup!