Servings: 4 to 6
This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.
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Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels.
Ladle the soup into bowls and top with the celery leaves.
I had good results with this recipe which I modified only slightly. I sauted the onions till they began to caramelize then I added the chopped celery and some leeks. The celery root is essential. Use Lurpak unsalted butter and don't skimp with the creme fraiche. I garnished with fresh chives.
I agree with the reviewer who said it was flat tasting, b/c it is. It's not bad but it's just ok. I would not make this again but glad I tried it.
Made this luscious soup yesterday and it was major yummers!!! My guests LOVED it!! I did simmer it a bit longer than the 15min called for in the recipe. I simmered it for 30 min and did add about a cup more of chicken stock and I used an immersion blender and did not use a sieve as I like some texture to my soup. This was a joy to eat!!
I wanted to love it, but I only liked it. It seemed "flat" and was much better after I added a squeeze of lemon.
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