Рецепт Cream of Celery Soup with Sherry
I like using celery.
Strangely, it’s not easy to find nice celery here.
It’s usually sold by weight, so, even when it is I can’t often get an entire head…. Other shoppers will break off whatever they need leaving bits and pieces behind.
When I am lucky enough to get a lovely big head / stalk of celery I hate to waste any of it.
Soup is always a good way to use up the last bits.
Soup season has officially started.
Cream of Celery Soup with Sherry
Total time: 30 minutes
Ingredients:
- 1 medium onion, chopped
- 1 tbs butter
- 1 tbs flour
- 6 large ribs celery, sliced
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1 tbs fresh parsley, chopped
- 1 tsp Herbes de Provence
- 1/4 cup (2oz, 60ml) cream
- 1/4 cup (2oz, 60ml) dry sherry
- pepper
Instructions:
Heat butter in a medium saucepan. Add onion and sauté until onion is tender and transparent, about 5 minutes.
Add flour and cook, stirring, for 1 minute.
Slowly add stock, stirring constantly.
Add celery, herbs and heat to boiling.
Cover, reduce heat and simmer until celery is tender, about 10 minutes.
Purée in blender or use an immersion blender.
Add cream, sherry and reheat gently. Do not boil.
Ladle into soup plates, garnish with pepper and serve.
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