Creamy Celery Soup
From Sam Sifton/ New York Times
INGREDIENTS
¼ cup extra-virgin olive oil, plus more for drizzling
2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
3 garlic cloves, sliced
Kosher salt and freshly ground black pepper
1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
1 large russet potato (about 12 ounces), peeled and roughly chopped
3 fresh bay leaves
1½ teaspoons fresh thyme leaves
¼ cup dry white wine
7 cups chicken or vegetable stock
1 cup chopped fresh parsley leaves, plus more for garnish
Crème fraîche or heavy cream, for serving
PREPARATION
Step 1
In a large pot, heat the ¼ cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
Step 2
Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
Step 3
Add the stock and bring to boil over high. Reduce heat and simmer until celery is fork tender, about 20 minutes. Process until smooth with an immersion blender.
From Brad Leone/ Bon Appetit
INGREDIENTS
1 head celery, stalks chopped, leaves reserved
1large waxy potato, chopped
1 medium onion, chopped
½ cup (1 stick) unsalted butter
Kosher salt
3 cups low-sodium chicken broth
¼ cup fresh dill
½ cup heavy cream
Flaky sea salt (such as Maldon) and olive oil (for serving)
PREPARATION
Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.
