Creamy Celery Soup

Name: Creamy Celery Soup
Prep time: 30 min
Total time: 55 min
Ingredients: 2 tablespoons butter; 1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish; 1 medium onion, coarsely chopped; 1 baking potato, (8 to 10 ounces), peeled and cut in 1/2 inch cubes; Coarse salt; 1 to 2 tablespoons fresh lemon juice

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Prep Time: 30 minutes

Total: 55 minutes

Author : Martha Stewart

Ingredients

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2 tablespoons butter1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish1 medium onion, coarsely chopped1 baking potato, (8 to 10 ounces), peeled and cut in 1/2 inch cubesCoarse salt1 to 2 tablespoons fresh lemon juice

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Instructions

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Step 1

Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.

Step 2

Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.

Step 3

Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.