Homemade Cream of Celery Soup

Step 1

Melt butter in saucepan over medium heat. Add the celery and cook for 5 minutes, stirring frequently. Reduce heat to just below medium and add the leek, onion, potato, and garlic. Cook until vegetables are soft, about 15 minutes, stirring often.

Step 2

Sprinkle flour onto vegetables and stir for approximately 1 minute. Add chicken stock. Cover. Bring to a boil. Add the bay leaf. Cover and reduce heat to simmer and cook for 30-35 minutes, stirring frequently to prevent scorching. Cool for 30-40 minutes. Remove bay leaf. Transfer mixture to blender or food processor, starting with a good half of the mixture, puréeing, and then adding in the remainder and continuing to purée until smooth. Strain puréed mixture through medium mesh wire sieve, into clean stock pot, to remove any bits of ingredients that have not completely puréed.

Step 3

Add milk, cream, salt, and pepper to the mixture. Heat over medium heat. Do not boil. Add the grated cheddar and parmesan cheeses along with the fresh herbs. Stir until cheese melts. Ladle into soup bowls and garnish with a sprig of celery leaf, croutons, or slivered almonds and a sprinkle of nutmeg.

Step 4

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