Course: Soup
Servings: 8
Tags: Seamus
Cream of Celery Soup / Potage
Seamus dictated this to me... over Facebook Messenger I think, and I copied it and asked for quantities and then made it and invited him over to have it for lunch just an hour later. it was a very fun short journey from idea to lunch.
Source
Seamus McClare, 2018-09-20
Ingredients
| 1 whole head | celery |
| 3 medium | potatoes |
| 1 medium | white onion |
| ½ head | fennel |
| ¼ cup | butter |
| 2 tbl | vegetable oil |
| 1 tsp | kosher salt |
| 2 cups | chicken stock |
| ½ tsp | summer savory |
| ⅛ tsp | white pepper |
| fresh whole milk or cream | |
| salt & pepper | |
| sour cream | |
| fresh parsley |
Bust Out
| soup pot | |
| food processor or hand blender |
Steps
- Chop, including leaves, celery, potatoes, white onion, fennel
- Add to a soup pot with butter vegetable oil cook until vegetables are soft, about 10 to 15 minutes.
- Set aside a fifth of the cooked vegetables.
- Blend the rest with a food processor or hand blenderuntil smooth.
- Add the un-blended vegetables back in and pulse to chop, so the soup has chunks
- Add kosher salt and chicken stock and heat through
- Season with summer savory, white pepper, fresh whole milk or cream, salt & pepper.
- Garnish with sour cream and/or fresh parsley.