Hearty Celery Velouté is a comforting, velvety soup that's perfect for chilly days. With its smooth texture and rich, savory flavor, it's a great way to use up extra celery and elevate it into something truly special.
Celery is the star of this dish, providing a fresh and slightly peppery flavor that forms the soup's base. Including the leaves adds depth and complexity.
The onion and garlic create a savory foundation, enhancing the celery's natural taste.
Butter contributes to the velvety texture and adds a rich, buttery flavor.
Chicken or vegetable stock is the liquid base that helps cook the vegetables while infusing the soup with more flavor.
Whole milk and heavy cream are used to achieve the luscious, creamy consistency that makes this velouté so satisfying.
The bay leaf subtly seasons the soup during simmering, adding a hint of herbal flavor.
Salt and black pepper are essential seasonings, bringing all the flavors together.
Lemon juice adds a touch of brightness, balancing the richness of the cream.
Pair this Hearty Celery Velouté with a slice of crusty sourdough bread for a satisfying meal. A side salad with a light vinaigrette complements the soup's rich texture beautifully, offering a refreshing contrast.
Start by washing and chopping the celery into small pieces, including the leaves. This ensures every part of the celery contributes to the soup.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté them for about five minutes until the onion becomes translucent. This step is crucial for building the soup's flavor base.
Next, add the chopped celery to the pot. Cook it for another five minutes until it starts to soften slightly, which will make blending easier later.
Pour in the chicken or vegetable stock and toss in the bay leaf. Bring everything to a boil, then reduce the heat and cover the pot. Let it simmer for about 20 minutes to meld the flavors together.
Once the vegetables are tender, remove the bay leaf and blend the mixture until smooth. You can use an immersion blender directly in the pot or transfer it to a countertop blender.
After blending, return the smooth mixture to the pot. Stir in the milk and cream and let it simmer for another 10 minutes, allowing it to thicken slightly.
Finally, season with salt, black pepper, and a splash of lemon juice. Adjust the seasoning to your taste. Serve the soup hot, accompanied by crusty bread for dipping.
Share