Cold Celery Soup by Ricardo
Prep Time
Cooking Mode
6 cups (1.5 litres) cup celery
1 small leek
1 clove garlic
2 tablespoons (30 ml) tbsp. butter
3 cups (750 ml) cup water
2 cups (500 ml) cup vegetable or chicken broth
1 medium potato, peeled and cubed
½ teaspoon (2.5 ml) tsp celery salt
Ice cubes Ice cubes
½ cup (125 ml) cup 35% cream, whipped
Celery seeds and leaves Celery seeds and leaves, for garnish
Salt and pepper Salt and pepper
6 cups (1.5 litres) cup celery
1 small leek
1 clove garlic
2 tablespoons (30 ml) tbsp. butter
3 cups (750 ml) cup water
2 cups (500 ml) cup vegetable or chicken broth
1 medium potato, peeled and cubed
½ teaspoon (2.5 ml) tsp celery salt
Ice cubes Ice cubes
½ cup (125 ml) cup 35% cream, whipped
Celery seeds and leaves Celery seeds and leaves, for garnish
Salt and pepper Salt and pepper
Directions
1In a large saucepan, soften the celery, leek, and garlic in the butter. Add the water, broth, potatoes, and celery salt. Bring to a boil and simmer for about 20 minutes or until the vegetables are tender.
2In a blender, purée the soup until smooth. Strain. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed, and adjust the seasoning. Pour into bowls or cups. Add an ice cube. Garnish with a dollop of whipped cream, some celery seeds, and leaves.
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Personal Note
Personal Note