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

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Reviews

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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.

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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