Cream of Celery Soup With Blue Cheese

Name: Cream of Celery Soup With Blue Cheese
Cook time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons butter; 7 cups celery, chopped (about 1 1/4 lb); 1 large white onions or 1 large Spanish onion, chopped; 1 1/2 cups potatoes, cubed and peeled; 3/4 teaspoon salt; 1 pinch white pepper; 1 pinch nutmeg; 2 cups sodium-reduced chicken broth; 3/4 cup whipping cream; 6 ounces bleu benedictin blue cheese, crumbled; 1 tablespoon fresh chives, finely chopped; freshly ground pepper

Submitted by Chef mariajane

"Serve this soup hot on cold days or cold on hot days. Organic celery is easy to find, it has a more pronounced taste than conventionally grown celery, and is much better for this soup."

Download

Ready In:: 30mins
Ingredients:: 12
Serves:: 8

ingredients

2 tablespoons butter
7 cups celery, chopped (about 1 1/4 lb)
1 large white onions or 1 large Spanish onion, chopped
1 ¹⁄₂ cups potatoes, cubed and peeled
³⁄₄ teaspoon salt
1 pinch white pepper
1 pinch nutmeg
2 cups sodium-reduced chicken broth
³⁄₄ cup whipping cream
6 ounces bleu benedictin blue cheese, crumbled
1 tablespoon fresh chives, finely chopped
freshly ground pepper

directions

In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper, and nutmeg. Cover and cook, stirring occasionally and reducing heat if vegetables show any signs of browning, until celery and onion are tender, about 10 minutes.
Add broth and 2 1/2 cups water; bring to a boil. Reduce heat and simmer, covered until potatoes are falling aparrt, about 20 minutes.
In batches, purée in blender; strain through fine sieve. Reheat soup in clean soup pot; stir in cream and bring to a simmer. Stir in 1 cup of the crumbled cheese until melted.
Ladle into bowls. Sprinkle chives over soup; top with remaining cheese, Sprinkle with pepper to taste.
SWITCH IT UP: Replace butter with olive oil, and whipping cream with sour cream.
Cook as directed; after straining puréed hot soup, stir in 1 cup of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted) Let cool; whisk in sour cream. Chill in refrigerator. Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra). Garnish as above, adding an extra dollop of sour cream, if desired.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile