MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Celery Soup
Categories: Soups, Vegetables, Poultry, Dairy, Herbs
Yield: 4 Servings

3 tb Butter; divided 2 Tb - 1 Tb
1 c Chopped onion
1 1/2 c Sliced leeks; white, and lt
- green only
5 c Chopped celery
+=AND=+
1 1/2 c Diced celery
2 cl Garlic; minced
2 California bay leaves
4 c Chicken stock
1/2 ts (to 1 1/2 ts) salt; to taste
1/3 c Cream or Half & Half
Fresh ground black pepper
Fresh chopped chives or
- parsley; garnish

Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on
medium heat. Add the diced onion, the leaks, and 5 cups of
the chopped celery. Cook on medium heat for 10 minutes
until softened. Add the minced garlic and cook for a
minute more.

Add the chicken stock and bay leaves to the pot. Taste for
salt and add salt. (If you are using unsalted butter and
unsalted stock, you will need to add more salt than you
expect, if not, maybe just a little salt will be needed.)
Increase heat to bring to a boil, reduce heat to low and
cover to maintain a simmer. Simmer for 15 minutes.

While the soup is simmering, prepare the extra celery that
will be added later to the soup. In a separate small saute
pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups
diced celery to the butter. Ladle 1/2 cup of the simmering
stock from the soup pot into the saute pan. Simmer on low
for 5 or 6 minutes to soften the celery. Set aside.

Remove the soup pot from heat, let cool slightly. Remove
and discard the bay leaves. Working in batches, puree the
soup in a blender, filling the blender no more than a
third full at a time (keep your hand on the lid so the hot
liquid doesn't explode). Return the pureed soup to the
pot. Stir in the cream and the braised diced celery.

Taste for salt and add more if needed. Sprinkle with
freshly ground black pepper and chopped chives or parsley
to serve.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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