Not Your Grandmother’s Celery Soup

Name: Not Your Grandmother’s Celery Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1x Celery Sticks Pack, chopped; 1x chopped large waxy potato; 1x chopped medium onion; 2 tbsp of unsalted butter or duck fat; 3 cups low sodium chicken broth; Small bunch of parsley stems; 1/4 cup of dill; 1/2 cup of heavy cream; Celery leaves; Frozen corn; Olive oil; Salt and Pepper; Smoked paprika

Let’s talk about celery soup. No wait! Give us a chance! Come back! This isn’t the gluggy, weirdly fibrous, somewhat bitter green sludge thing that you might be used to – or alternatively, the weirdly tasteless greenish brackish water stuff. This is a rich, warming, moreish way to use up your celery, down to the leaves.

Want to make a vegan version? Or just not a huge fan of using cream? Here’s some alternatives that’d do in a pinch:

Use vegan butter, vegetable stock, and almond milk. Too watery? You can make a slurry that’d help, with a few tablespoons of cornstarch/cornflour and a few tablespoons of water. After all, what makes a creamy soup delicious is how luxurious it looks.
Bring on the coconuts: full fat coconut milk or cream will add a really luxurious, glossy feel to your soups. Coconut milk is a staple across many cultures and traditional cuisines for a good reason.
Soak some cashews overnight and add them into the soup. They’d add a really creamy texture to your soup.
Cannellini beans release a starchiness when cooked that’d help your soup taste creamy without overwhelming the taste of the soup in question.

DIAL IT UP a notch with
Crispy diced bacon or proscuitto

Serves 4x People Who Were Nice to You Lately

Not Your Grandmother’s Celery Soup

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

1x Celery Sticks Pack, chopped
1x chopped large waxy potato
1x chopped medium onion
2 tbsp of unsalted butter or duck fat
3 cups low sodium chicken broth
Small bunch of parsley stems
1/4 cup of dill
1/2 cup of heavy cream
Celery leaves
Frozen corn
Olive oil
Salt and Pepper
Smoked paprika

Instructions

Melt butter or fat in a medium saucepan over medium heat. Sautee chopped veggies, season with salt and pepper
Cook, stirring, for 8-10 mins. Don’t let that onion burn!
Defrost corn by letting them soak in a hot bath of boiling water for 2 mins or so. Drain.
Add the chicken stock and simmer until potatoes are fork-tender, 8-10 mins. Puree in a blender with dill. Stir in the heavy cream. Throw in that corn. Add paprika, salt, pepper and olive oil to taste.

https://lamattina.com.au/recipes/not-your-grandmothers-celery-soup/