Fine Cooking Magazine - November/December 2020

Yield: Makes about 5-1/2 cups

Servings: 4 to 6

Sweet roasted garlic harmonizes with salty celery and prosciutto in this creamy soup. Since the soup is strained, there’s no need to peel the celery.

Ingredients

1-1/2 lb. celery (about 1-1/2 heads), ribs trimmed and coarsely chopped (about 6 cups), 1/4 cup inner leaves reserved for garnish
20 cloves garlic, peeled
3 Tbs. olive oil
1 Tbs. sherry vinegar
1 tsp. celery seeds
Kosher salt and freshly ground black pepper
1 oz. thinly sliced prosciutto, finely chopped (about 3/4 cup)
4 cups lower-salt chicken broth
1/4 cup heavy cream
2 Tbs. cornstarch

Calories (kcal) : 170
Fat Calories (kcal): 110
Fat (g): 12
Saturated Fat (g): 4
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 7
Cholesterol (mg): 20
Sodium (mg): 320
Carbohydrates (g): 11
Fiber (g): 2
Protein (g): 6

Preparation

Position a rack in the center of the oven and heat the oven to 400°F.
In a large bowl, toss the celery and garlic with 2 Tbs. of the oil, the vinegar, celery seeds, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer to a rimmed baking sheet and roast until browned in spots, about 35 minutes.
Meanwhile, in a small skillet, heat the remaining 1 Tbs. oil over mediumhigh heat. Add the prosciutto and cook, stirring occasionally, until crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate and set aside.
Working in batches, purée the celery mixture with the broth in a blender until smooth. Pass through a fine-mesh strainer into a 4-quart saucepan, pressing hard with a spatula to force the liquid through.
In a small bowl, whisk the cream and cornstarch together. Bring the soup to a boil, then lower the heat to a simmer. Whisk the cream mixture into the soup a little at a time until thickened to your liking; you may not need it all. Skim off any foam with a spoon. Season to taste with salt and pepper. Serve garnished with the prosciutto and thinly sliced celery leaves.

(4 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Celery
IN THIS RECIPE
Celery Seeds
Buy Now
IN THIS RECIPE
Garlic
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (4 reviews)

Chefextraordinaire | 03/08/2017
Added buttermilk, cream,cream of mushroom soup, potatoes, and yams. Best Celery, Garlic, Potato soup ever!
Bigdaddy316 | 02/06/2016
This is a solid soup that requires very little effort. Overall, this does not have a lot of flavour so it will not hold up as a course on it's own but pairs well with some good crackers and old cheddar. The aroma while cooking is fantastic! All that said, I would make it again, low effort and always have the ingredients on hand.
ephieair | 01/29/2016
This recipe doesn't make a very large batch. I love celery but thought the flavor came out very odd.
BoatCook | 01/06/2016
The soup had excellent flavor but I found it made quite a bit less than the amount listed in the recipe. Also, the amount of prosciutto appears to be off in the recipe. 1 ounce seems about right but it is way less than 3/4 of a cup. I think the right measurement is probably 1/4 cup.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Roasted Celery and Garlic Soup with Crisp Prosciutto
Yield: Makes about 5-1/2 cups
Cuisine: American
Ingredients: 1-1/2 lb. celery (about 1-1/2 heads), ribs trimmed and coarsely chopped (about 6 cups), 1/4 cup inner leaves reserved for garnish; 20 cloves garlic, peeled; 3 Tbs. olive oil; 1 Tbs. sherry vinegar; 1 tsp. celery seeds; Kosher salt and freshly ground black pepper; 1 oz. thinly sliced prosciutto, finely chopped (about 3/4 cup); 4 cups lower-salt chicken broth; 1/4 cup heavy cream; 2 Tbs. cornstarch