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Celery Soup With Cheese

Western.Chefs's picture
Ingredients
  Potatoes 1 Pound (450 Grams)
  Onion 1
  Celery head 1
  Butter 2 Ounce (50 Grams)
  Chicken stock 1 1⁄2 Pint (Scant 1 Liter)
  Salt To Taste
  Freshly ground black pepper To Taste
  Single cream 1⁄4 Pint (1 1/2 Deciliter)
  Grated cheese 2 Ounce (50 Grams)
Directions

GETTING READY
1. Peel potato and slice roughly.
2. Peel onion and chop finely.
3. Cut and remove head of celery.
4. Scrub the stalks well and wash.
5. Shred both the stalks and leaves finely.

MAKING
6. In a large saucepan, melt butter and stir in the potatoes, onion and celery.
7. Cover the pan with a lid and sauté gently for about 10 minutes without allowing the vegetables to take color.
8. Stir in the stock and season with salt and pepper.
9. Bring the stock to boil and simmer gently for 30-40 minutes until the vegetables are quite tender.
10. Remove the pan from heat.
11. In an electric blender, puree the vegetables or press the vegetables and liquid through a sieve.
12. Return the pureed soup back to the saucepan and reheat.
13. Taste the soup and adjust seasoning.

SERVING
14. Stir in the cream just before serving.
15. Sprinkle grated cheese over the top.
16. Serve piping hot.

TIPS
Select celery head with some leafy parts.
Chopped celery gives the soup an excellent flavor, so ensure celery is chopped.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Celery
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
6

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