Creamy Celery Soup
Servings
6 Servings
Ingredients
- Extra virgin olive oil
- 2 large leeks white part only, sliced thinly
- 6-8 celery ribs about 1 pound, leaves reserved for garnish, sliced thinly
- 1 large Russet potato peeled and diced
- 8 cups chicken broth
- Kosher salt
- Freshly cracked black pepper
- Garnish: celery leaves crispy potato matchsticks, drizzled evoo
Potato Matchsticks:
- 1 small russet potato cut into matchsticks
- Extra virgin olive oil
- Kosher or sea salt
Instructions
For the soup:
- Heat a large saucepan or Dutch oven, lightly coated with evoo, over medium heat.
- Sweat leeks and celery until very soft, about 20 minutes.
- Add potato and broth and continue cooking until potato is cooked through.
- Puree soup until smooth and creamy. Adjust seasoning.
- Divide soup between serving bowls. Garnish with celery leaves, matchstick potatoes and drizzle of good evoo.
Potato Matchsticks:
- Soak matchstick potatoes in cold water for at least 1 hour or up to 4 hours.
- Drain water and pat dry.
- Heat a small amount of evoo in a small pan, over medium high heat, to 350F.
- Cook potatoes, a few at a time, until golden brown and very crispy. Transfer to lined plate.
- Sprinkle with salt.
- Crispy matchstick potatoes can be prepared up to 2 days ahead of serving and can be stored, covered at room temperature.