RCI-SP.002.0079.001
Creamy Chinese Celery Soup
Creamy Chinese Celery Soup
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 1 medium
- 1 medium
- ½ cup
- 2 tablespoons
- 1 tablespoon
- Chinese celery (1½ lb total)2 bunchestop leaves discarded and stalks cut into 2-inch pieces
- ½ cup
- chicken stock or low-sodium chicken broth (32 fl oz)4 cups
- ½ cup
- ½ teaspoon
- ¼ teaspoon
Method
1
Peel and dice the medium russet potato into ½-inch cubes. Chop the leek (white and pale green parts only) into thin half-moons. Set both aside.
2
Heat the unsalted butter and olive oil in a large pot over medium heat until the butter is foaming. Add the chopped shallot and leek, stirring occasionally until softened and lightly golden, about 5 minutes.
5 minutes
3
Stir in the diced potato and Chinese celery pieces, coating them with the butter and oil. Cook for 2 minutes, stirring gently.
2 minutes
4
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce by half, approximately 3 minutes.
3 minutes
5
Add the chicken stock, bringing the mixture to a gentle boil. Reduce heat to low and simmer uncovered until the potato and celery are very tender, about 20 minutes.
20 minutes
6
Remove the pot from heat and allow the soup to cool slightly, about 5 minutes. Working in batches, pour the soup into a blender or food processor and blend until smooth and creamy.
5 minutes
7
Strain the blended soup through a fine-mesh sieve back into the pot, pressing gently on the solids with the back of a ladle to extract maximum flavor and ensure a silky texture.
8
Stir in the heavy cream over low heat until fully incorporated. Season with salt and black pepper, tasting and adjusting as needed.
9
Warm through gently without allowing the soup to boil, about 2 minutes. Ladle into serving bowls and serve hot.