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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?