This easy, delicious low-fat soup can be served hot or chilled, or dressed up with cream.
Ingredients
½ cup butter or butter substitute
10 ribs of celery (3½ cups) coarsely chopped (no leaves)
⅓ cup coarsely chopped shallots, or sliced leeks
1 small baking potato (russet-type) (6 oz), peeled and cubed
Salt
Pinch celery seed, ground (if using organic, stronger-flavored celery you may omit)
⅛th teaspoon cayenne pepper (optional)
6 cups vegetable broth
¼ teaspoon nutmeg
¼ cup heavy cream, or to taste (optional)
Instructions
Melt butter in a large saucepan over medium heat.
Add celery, shallots or leeks, potato, celery seed and cayenne (if using), and a pinch of salt.
Partially cover and cook, stirring occasionall,y until vegetables are soft but not browned, about 15 minutes.
Add stock and bring to a simmer.
Reduce heat to low, cover and cook 30 minutes.
Stir in nutmeg.
Allow to cool enough to be comfortable for you to puree in blender or food processor, in batches until completely smooth.
If necessary pour through a fine sieve into a large bowl, pressing with a spoon to extract as much liquid as possible. If you have a Vitamix, just blend it on high and don't sieve.
Return soup to pot, reheat slowly and adjust seasonings. (If serving cold, just adjust seasonings and chill.)
Stir in cream (if using) and serve, garnished with celery leaves or croutons.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2013/09/celery-soup/