Lets talk about the cream of celery soup now. The recipe below is one for thin soup and it shall serve primary as an appetiser.
Ingredients -
Unsalted butter - 4 tablespoons
extra-virgin olive oil - 3 tablespoons
medium onion - 1 sliced
Sea salt - to taste
Celery - 1 bunch, chopped
Celery root, chopped - 300 grams
Bay leaf - 1
Chicken broth - 4 cups (substitute may be vegetable broth)
Heavy cream - 1 cup (use Amul cream as a substitute)
Parsley - 1/2 cup
Dill (for topping) - 2 tbsp
Additional -
Celery salt - 1 tsp for topping
Instructions -
1. Melt the butter and add the onion. Once softened and browned (about 3-4 minutes), add the chopped celery, celery root and 1 teaspoon salt. Cook for another 5 minutes on medium heat till everything is tender.
2. Add the bay leaf and cook it for another 1 minute. Now, add the chicken stock and add another 2 cups of water. Bring it to a boil and then reduce the heat. Cook for another 15 minutes. Let it rest for a bit for it to cool.
3. Add the parsley. Blitz it in a blender and top it with a drizzle of dill, and a bit of celery salt.
Enjoy!
