Cream of Celery Soup

Celery is a vegetable that, I think, is often underestimated. It is surprisingly good for you; regular consumption may reduce inflammation markers. It may naturally lower your blood pressure, reducing the strain on your heart.  Eating it daily, as I do, provides you with a steady supply of vitamin K that supports bone density and strength. Imagine! All of these benefits, and it’s relatively low in cost as well.

When the late Mr. O-P and I were working in Dublin, we would take an early afternoon break to meet up at a local pub for lunch. It became our favorite dining spot not only because the food was quite good, but also because of the fascinating characters that we would run into along the way. One thing of theirs that I particularly liked was the cream of celery soup. I would get a cup of that as often as possible, vowing to try to replicate the recipe when we got home. One day I asked Mr. O-P if he would like to taste it. He did. I asked him how he liked it, and he said (I could not believe this response), “It sets my teeth on edge.” I grappled with that comment, I can tell you. I don’t think I have ever eaten anything that has actually set my teeth on edge. Suffice it to say, I never pursued my interest in replicating that recipe. Now that I’m on my own, and inspired by a recipe that I saw in The Cozy Christmas Cookbook, I decided to give it a shot. Am I ever pleased with the results! This is warm, soothing, and delicately delicious.

Cream of Celery Soup
Inspired by The Cozy Christmas Cookbook

¼ c. butter
1 large head celery, washed and thinly sliced
2 6-oz. pkgs. Melissa’s cleaned and sliced leeks
2 small Melissa’s celeriac bulbs (about 10 oz. total after peeling)
½ lb. Melissa’s baby Dutch yellow potatoes, halved
4 cloves garlic, minced
4 c. vegetable broth
½ c. chopped fresh parsley, plus more to garnish
2 c. half ‘n half
½ t. sea salt
½ t. freshly ground black pepper

Melt the butter in a large Dutch oven over medium heat. Add celery, leek, celeriac (a.k.a. celery root), and potatoes. Sauté for 10 minutes, stirring frequently, until softened and lightly caramelized.

Add the garlic; stir for 30 seconds.

Add the broth, and turn up the heat. Bring to a boil, lower the heat a simmer, and cook for 15 more minutes until the celery and potatoes are fork tender. Add parsley and stir to incorporate.

Using an immersion blender, blend the soup until creamy. Stir in half-and-half. Season to taste with salt and pepper.

Serve immediately garnished with slices of fresh celery, and chopped parsley.

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Cream of Asparagus Soup

I start planning for St. Patrick’s Day shortly after the New Year because it, like Thanksgiving, is a good-time “foodie” holiday where you leave both gifts and guilt at home, and eat, drink, and be merry.

Basically I make the same, traditional meal of corned beef, colcannon, and Irish soda bread, but I do try to mix things up where I can, such as in the soup starter. Most of the time it’s Potato-Leek, but this year I’m trying something different with this fragrant, rich and creamy asparagus soup.

It’s from the cookbook produced by one of my favorite local restaurants, Magpie’s on Historic Main Street in downtown Saint Charles, MO.  Whether you eat in the cozy interior, or the delightful patio along cobbled Main Street, the food is always good, and the experience always pleasant.  As I’d enjoyed this soup many times at the restaurant, I was thrilled to see it in the cookbook.  I was equally thrilled to see how quick and easy it is to prepare.  Delicious when served cold, warm, or hot, it is the perfect all-seasons soup.

Here is the recipe as it appears in the cookbook, but I cut it down by thirds (so, 1 bunch of Melissa’s fresh asparagus tips. 1 quart chicken stock, 10 ounces of cream, etc.).  Wonderful!

Cream of Asparagus Soup

Magpie’s Restaurant, Saint Charles, MO

3 bunches asparagus, woody stems removed, tips cut off and reserved for later (Cut the rest into 2” pieces)

3 quarts homemade chicken stock

1 quart 40% cream

2 tablespoons dried tarragon

¾ cup cornstarch dissolved in1cup cold water

3 tablespoons butter, cut into ¼” thick pieces

Pour chicken stock into a heavy stock pot and add asparagus, excluding the tips.  Bring to a simmer, and cook for about 10 minutes.  Using an immersion blender, purée mixture until smooth and creamy.  (If you don’t have an immersion blender, use a stand blender or food processor, but allow mixture to cool slightly before doing so, and puree in batches.)

Return puréed mixture to stock pot, and add in reserved asparagus tips.  Stir in the cream and tarragon.  Return to a low boil.  Thicken with the cornstarch dissolved in water, stirring constantly.  Continue to cook and stir for another 5 minutes after it has thickened, then add the butter, stirring until butter has melted.

Makes about 5 quarts.

This post is linked to:

Be Inspired Friday

Foodie Friday