Ingredients • Butter 6tbsp. total divided (2 for cooking veggies, 2 to emulsify in blender, 2 for final step) • Olive oil • 1 cup chopped white onion (divided ½ for first part of soup ½ for second) • 1 celery bunch (about 10-12 stalks) must be firm and very green for best flavor. Chopped • 4 cloves garlic (2 for first part 2 for last part) • 1 Leak cut in rings (only use lightest part, avoid darkest parts) • 2 bay leaves • 1 jalapeno or a serrano pepper deseeded, deveined, sliced • 1 Medium russet potato peeled and cut in cubes, kept in water until used to preserve color (or 1/3 cup all-purpose unbleached flour to thicken soup) • 1tsp chicken bouillon • 2tsp nutmeg • 1tsp white pepper • 4 cups homemade chicken, beef, bone, or veggie broth (or 1Lt pack store bought stock) HOT • ¼ cup milk (or heavy cream) • Salt & pepper to taste OPTIONAL: to add a twist! Of spice and flavor, add 1 poblano pepper chopped (or 1 or 2 jalapeños or 1 serrano pepper. This will add a little bit of heat, depth and more flavor to your soup) Toppings to plate • Celery leaves, cilantro, epazote or parsley • Crema (table cream) • Bacon bits • Scallions • Sliced toasted almonds • Croutons Directions 1. Pre-heat a large pot to medium heat and add 2tbsp butter and 2tbsp olive oil. 2. Add ½ cup chopped white onion, 2 cloves garlic and 1 leak (poro) cut into rings. Sauté about 1 minute. Then add the 2 cups celery (about 12 stalks) chopped. Mix well to incorporate all ingredients. 3. Add salt & pepper. Add two bay leafs. Cover and allow to cook for about 5 min. 4. Add 1 jalapeno or a serrano pepper deseeded, deveined, and sliced into strips and 1 Medium russet potato peeled and cut in cubes. Mix well to incorporate. Add 1tsp chicken bouillon, 2tsp nutmeg, 1tsp white pepper, then add 4 cups HOT broth (it can be homemade or store-bought veggie broth, chicken broth, beef broth or bone broth instead of water for best flavor. It’s important the broth or water you add is HOT, so it won’t suddenly lower the temperature of the pot or the vegetables. Now, mix well, cover turn heat to low and allow to cook for about 20 minutes or until veggies are soft. Check taste and adjust. Adding more salt, pepper, nutmeg, or bouillon if needed. Mix, cover and allow to boil on higher heat for about 2 minutes. Then turn off and set aside to cool. 5. Remove bay leaves, then add everything to a blender along with 2 tbsp of butter (and 1/2 cup of milk) and blend fully. 6. Back on the same pot, add 2 tbsp of butter, 2 tbsp olive oil, ¼ cup chopped onion, 2 minced jalapenos, 2 minced garlic cloves and sauté until transparent. Then add ¼ cup diced celery. Salt & Pepper and sauté for a few minutes. 7. Add the blended mix to the pot, give it a mix and cook for about 2 minutes. 8. Plate and serve! To decorate you can use any of the items on my recommended topping list.
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Ingredients
• Butter 6tbsp. total divided (2 for cooking veggies, 2 to emulsify in blender, 2 for final step)
• Olive oil
• 1 cup chopped white onion (divided ½ for first part of soup ½ for second)
• 1 celery bunch (about 10-12 stalks) must be firm and very green for best flavor. Chopped
• 4 cloves garlic (2 for first part 2 for last part)
• 1 Leak cut in rings (only use lightest part, avoid darkest parts)
• 2 bay leaves
• 1 jalapeno or a serrano pepper deseeded, deveined, sliced
• 1 Medium russet potato peeled and cut in cubes, kept in water until used to preserve color (or 1/3 cup all-purpose unbleached flour to thicken soup)
• 1tsp chicken bouillon
• 2tsp nutmeg
• 1tsp white pepper
• 4 cups homemade chicken, beef, bone, or veggie broth (or 1Lt pack store bought stock) HOT
• ¼ cup milk (or heavy cream)
• Salt & pepper to taste
OPTIONAL: to add a twist! Of spice and flavor, add 1 poblano pepper chopped (or 1 or 2 jalapeños or 1 serrano pepper. This will add a little bit of heat, depth and more flavor to your soup)
Toppings to plate
• Celery leaves, cilantro, epazote or parsley
• Crema (table cream)
• Bacon bits
• Scallions
• Sliced toasted almonds
• Croutons
Directions
1. Pre-heat a large pot to medium heat and add 2tbsp butter and 2tbsp olive oil.
2. Add ½ cup chopped white onion, 2 cloves garlic and 1 leak (poro) cut into rings. Sauté about 1 minute. Then add the 2 cups celery (about 12 stalks) chopped. Mix well to incorporate all ingredients.
3. Add salt & pepper. Add two bay leafs. Cover and allow to cook for about 5 min.
4. Add 1 jalapeno or a serrano pepper deseeded, deveined, and sliced into strips and 1 Medium russet potato peeled and cut in cubes. Mix well to incorporate.
Add 1tsp chicken bouillon, 2tsp nutmeg, 1tsp white pepper, then add 4 cups HOT broth (it can be homemade or store-bought veggie broth, chicken broth, beef broth or bone broth instead of water for best flavor. It’s important the broth or water you add is HOT, so it won’t suddenly lower the temperature of the pot or the vegetables. Now, mix well, cover turn heat to low and allow to cook for about 20 minutes or until veggies are soft. Check taste and adjust. Adding more salt, pepper, nutmeg, or bouillon if needed. Mix, cover and allow to boil on higher heat for about 2 minutes. Then turn off and set aside to cool.
5. Remove bay leaves, then add everything to a blender along with 2 tbsp of butter (and 1/2 cup of milk) and blend fully.
6. Back on the same pot, add 2 tbsp of butter, 2 tbsp olive oil, ¼ cup chopped onion, 2 minced jalapenos, 2 minced garlic cloves and sauté until transparent. Then add ¼ cup diced celery. Salt & Pepper and sauté for a few minutes.
7. Add the blended mix to the pot, give it a mix and cook for about 2 minutes.
8. Plate and serve! To decorate you can use any of the items on my recommended topping list.
Never thought ONCE about making a soup with celery!! Adding this to my list!! 🎉❤
And adding leek makes it even better! :)
Delicious!!! Reminds me of my childhood!!!
That means you had a lovely childhood 😊💗
i'll make this soup for sure, looks delicious!
Cant wait to hear how yours tuned out! Check out the other two soups I made videos on, they are DELICIOUS!
Excelente 😋
😊