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.