Hearty Celery and Potato Cream Soup
Transforming the underappreciated celery into a culinary delight, this Hearty Celery and Potato Cream Soup is a comfort in a bowl, perfect for chillier days. Originating from the acclaimed 'Recipes from the Night Kitchen,' this recipe leverages the distinct flavor of celery, pairing it with creamy potatoes and aromatic rosemary. Its sheer simplicity in preparation and the option to make it vegetarian makes it a versatile dish for all. Despite needing only a touch of Half-and-Half, the soup maintains a rich, silky texture that coats the palate with every spoonful. Whether trying to use up extra celery or seeking a cozy meal, this soup is a guaranteed crowd-pleaser.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
unsalted butter
1 tablespoon (none)
large shallot
1 (coarsely chopped)
scallions (green onions)
6 (thinly sliced, including greens)
celery bunch
1 (thinly sliced, including heart and leaves)
chicken broth or vegetable broth
6 cups (none)
large Idaho potato
1 (washed, unpeeled, cubed small)
fresh rosemary
1 tablespoon (chopped or 1 teaspoon dried rosemary)
nutmeg
1/2 teaspoon (grated)
half-and-half cream
1/2 cup (or whipping cream)
Instructions
1
1. In a heavy-bottomed stockpot, melt the unsalted butter over low heat. Add the coarsely chopped shallot, thinly sliced scallions, and the entire bunch of thinly sliced celery, including the leaves and heart.
2
2. Cook the vegetables uncovered for 10 to 15 minutes, stirring occasionally until they start to soften and release their flavors.
3
3. Stir in the chicken or vegetable broth, depending on your preference, the cubed Idaho potato, and the chopped fresh rosemary or dried rosemary, bringing the mixture to a rolling boil.
4
4. Lower the heat, cover the pot, and let the soup simmer gently for about 25 minutes until the potatoes and celery are tender.
5
5. Using an immersion blender, puree the soup mixture completely smooth or to a preferred consistency.
6
6. Stir in the freshly grated nutmeg and the Half-and-Half or an equivalent dairy-free substitute like soy milk.
7
7. Warm the soup gently for an additional 10 minutes while stirring occasionally. Serve hot and savor the comforting warmth.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Celery and Potato Cream Soup?
It is a comforting and silky soup that transforms celery and potatoes into a rich dish flavored with rosemary and nutmeg.
What are the main ingredients for this soup?
The main ingredients include a bunch of celery, an Idaho potato, shallots, scallions, unsalted butter, broth, rosemary, nutmeg, and half-and-half.
Is this soup suitable for vegetarians?
Yes, the soup can be made vegetarian by using vegetable broth instead of chicken broth.
How much celery is needed?
You will need one entire bunch of celery, including the heart and the leaves.
Do I need to peel the potato?
No, the recipe recommends using one large Idaho potato that is washed and unpeeled, then cubed small.
What type of broth should I use?
You can use 6 cups of either chicken broth or vegetable broth depending on your dietary preference.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 1 tablespoon of fresh rosemary with 1 teaspoon of dried rosemary.
What is the first step in making this soup?
The first step is to melt unsalted butter in a heavy-bottomed stockpot over low heat.
How long should I sauté the vegetables?
Sauté the shallot, scallions, and celery uncovered for 10 to 15 minutes until they begin to soften.
How do I prepare the scallions?
Use 6 scallions and slice them thinly, including the green parts.
When do I add the broth and potatoes?
Add the broth, cubed potato, and rosemary after the initial vegetables have softened, then bring the mixture to a rolling boil.
How long does the soup need to simmer?
Once it reaches a boil, lower the heat and simmer covered for about 25 minutes until the vegetables are tender.
How do I get the soup to a creamy consistency?
Use an immersion blender to puree the soup mixture until it is completely smooth or reaches your preferred consistency.
What dairy is used in this recipe?
The recipe calls for 1/2 cup of half-and-half cream or whipping cream.
Can I make this soup dairy-free?
Yes, you can use a dairy-free substitute like soy milk in place of the half-and-half.
What spice is added at the very end?
Stir in 1/2 teaspoon of freshly grated nutmeg after pureeing the soup.
How long should the soup be warmed after adding the cream?
Warm the soup gently for an additional 10 minutes while stirring occasionally before serving.
What is the origin of this recipe?
This recipe originates from the acclaimed book titled Recipes from the Night Kitchen.
Is this soup good for winter?
Yes, it is described as a perfect comfort food for chillier days and winter months.
How many ingredients are in this recipe?
There are 9 ingredients in total for this celery and potato soup.
What kind of pot is best to use?
A heavy-bottomed stockpot is recommended for even cooking.
Can I use onions if I don't have shallots?
The recipe specifies a large shallot, but you could substitute it with a mild onion if necessary.
How do I serve this soup?
Serve the soup hot to enjoy its comforting warmth and rich, silky texture.
Does the soup have a lot of fat?
While it is a cream soup, it only uses a small amount of butter and half-and-half, keeping it relatively balanced.
Is this recipe easy to follow?
Yes, the recipe features sheer simplicity in preparation and clear, step-by-step instructions.
Can I add extra seasoning?
The recipe relies on the distinct flavor of celery, rosemary, and nutmeg, but you can adjust salt and pepper to taste.
What part of the celery is used?
The entire bunch is used, specifically including the heart and the leaves which provide extra flavor.
How many scallions should I slice?
The recipe requires 6 thinly sliced scallions.
Is it a smooth or chunky soup?
The recipe recommends pureeing it completely smooth, though you can leave some texture if you prefer.
What makes the texture silky?
The combination of pureed Idaho potatoes and a touch of half-and-half creates the soup's signature silky texture.