I like using celery.
Strangely, it’s not easy to find nice celery here.
It’s usually sold by weight, so, even when it is I can’t often get an entire head…. Other shoppers will break off whatever they need leaving bits and pieces behind.
When I am lucky enough to get a lovely big head / stalk of celery I hate to waste any of it.
Soup is always a good way to use up the last bits.
Soup season has officially started.
Cream of Celery Soup with Sherry
Total time: 30 minutes
- 1 medium onion, chopped
- 1 tbs butter
- 1 tbs flour
- 6 large ribs celery, sliced
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1 tbs fresh parsley, chopped
- 1 tsp Herbes de Provence
- 1/4 cup (2oz, 60ml) cream
- 1/4 cup (2oz, 60ml) dry sherry
- Heat butter in a medium saucepan. Add onion and sauté until onion is tender and transparent, about 5 minutes.
- Add flour and cook, stirring, for 1 minute.
- Slowly add stock, stirring constantly.
- Add celery, herbs and heat to boiling.
- Cover, reduce heat and simmer until celery is tender, about 10 minutes.
- Purée in blender or use an immersion blender.
- Add cream, sherry and reheat gently. Do not boil.
- Ladle into soup plates, garnish with pepper and serve.
3 thoughts on “Cream of Celery Soup with Sherry”
How interesting, since celery over here is pretty much an after thought.
We can always get celery here but the bunches are vast and I can never do it justice !! My girls fill the sticks with peanut butter for a snack !!
Pam, it’s very frustrating. It seems I can never find it when I really need it. Some places carry a packaged white celery, but that’s expensive – and also hard to find.
Kate, to top it off here, the bunches are usually small LOL
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