The Washington PostDemocracy Dies in DarknessStart CookingComment on this storyCommentAdd to your saved recipesSaveBy Aaron Hutcherson
This creamy soup features a double dose of celery by incorporating an entire bunch of the fresh vegetable as well as celery seeds. Apples and white beans add hints of sweetness and protein, respectively, while butter and heavy cream contribute richness. Serve with dinner rolls or crusty bread to make it a full meal.
Storage: Refrigerate for up to 4 days.
From staff writer Aaron Hutcherson, inspired by a recipe from “Big Heart Little Stove” by Erin French (Celadon Books, 2023).
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Ingredients
measuring cup
Servings: 4-6 (makes about 9 cups)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 1/2 teaspoons celery seeds
- 1 bunch celery (2 pounds), chopped, plus leaves reserved for serving
- 2 medium Honeycrisp apples (12 ounces total), peeled, cored and chopped
- 1 medium yellow onion (7 ounces), chopped
- 4 garlic cloves, chopped
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 cups no-salt-added or low-sodium chicken or vegetable broth or stock
- One (15.5-ounce) can no-salt-added or low-sodium white beans, such as cannellini or Great Northern, with their liquid
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- Chopped roasted pistachios, for serving
Directions
Time Icon
Active:
30 mins|
Total: 40 mins
Step 1
In a large pot over medium-high heat, heat the oil until shimmering. Add the celery seeds and cook, stirring frequently, until fragrant, about 30 seconds.
Step 2
Add the celery, apples, onion, garlic, salt and pepper and cook, stirring occasionally, until the celery and onions start to soften, about 10 minutes.
Step 3
Add the broth or stock, beans and butter, and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Remove from the heat.
Step 4
Use an immersion blender to puree the soup until smooth. (Or you can puree the soup in batches in a blender: Be careful to not fill it more than halfway, and make sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.) Stir in the cream. Taste, and season with more salt and/or pepper, as desired. Ladle the soup into bowls; top with celery leaves, pistachios and a drizzle of olive oil; and serve warm.
Substitutions
Honeycrisp apples >> Any other variety of apple.
Vegan? >> Use nondairy butter or more olive oil instead of regular butter, and coconut milk or cashew cream instead of heavy cream.
Pistachios >> Croutons, pumpkin seeds or another type of nut.
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Nutritional Facts
Per serving (1 1/2 cups), based on 6
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Calories
317
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Fat
21 g
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Saturated Fat
10 g
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Carbohydrates
26 g
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Sodium
427 mg
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Cholesterol
40 mg
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Protein
7 g
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Fiber
8 g
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Sugar
11 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer Aaron Hutcherson, inspired by a recipe from “Big Heart Little Stove” by Erin French (Celadon Books, 2023).
Tested by Aaron Hutcherson.
Published April 9, 2024
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Source link: https://www.washingtonpost.com/recipes/celery-soup/