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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Added buttermilk, cream,cream of mushroom soup, potatoes, and yams. Best Celery, Garlic, Potato soup ever!
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.
This recipe doesn't make a very large batch. I love celery but thought the flavor came out very odd.
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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 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?