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Coconut Cream Of Celery Soup

Western.Chefs's picture
Ingredients
  Chicken broth 10 Cup (160 tbs) (Or Stock)
  Celery 3 Pound, stalks cleaned and cubed
  Russet potatoes 2 Pound, peeled and cubed
  Milk 2 1⁄2 Cup (40 tbs)
  Coconut syrup 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Celery salt 1 1⁄2 Teaspoon
  Pepper white 1 Teaspoon
  Butter 1 Cup (16 tbs) (2 Sticks)
  Finely chopped parsley 2 Tablespoon (For Garnish)
Directions

In a 4-quart stock pot bring chicken broth to a boil.
In a food processor puree the celery and potatoes until very smooth.
Add the puree to the boiling broth and beat with a wire whisk for 2 minutes.
Add the milk and coconut syrup.
Bring the soup to a fast boil, then reduce the heat to low and let it simmer.
Add the celery salt and pepper, and stir to blend.
Cover the pot and let the soup simmer for 40 minutes, stirring frequently.
Remove the pot from the heat.
Pour the soup through a strainer into a 4-quart bowl.
Discard the heavy puree.
Cut the butter into 1/2 inch cubes and add it to the soup.
Whip the soup until the butter is dissolved.
Ladle it into individual soup bowls.
Garnish with parsley.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Celery

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