Cream of Celery Soup

This soup is so simple and pure in flavor that I often serve it unadorned. Make a simple topping with a few torn croutons, a grating of Parmigiano, or a swirl of extra-virgin olive oil, or go all the way with the unexpected sweet and nutty topping

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the butter, celery, and onion in a large ?ot over medium heat. Season lightly with salt and ?e??er and coo? the vegetables slowly until they have begun to so?ten and release their ?uices, about ? minutes. Don’t let the vegetables brown at all.

Step 2

Add the stoc?, ad?ust the heat to a simmer, and coo? until the celery and onion are com?letely tender, about 30 minutes. Let the sou? cool a bit, then ?rocess in a blender to ma?e a smooth ?uree. You may need to do this in batches.

Step 3

Meanwhile, toss together the reserved cho??ed celery leaves, walnuts, raisins, and celery seed in a bowl and moisten with a ?ew dro?s o? olive oil.

Step 4

Return the ?uree to the ?ot, add the cream, and bring everything to a low simmer. Coo? ?or about 5 minutes to so?ten the raw cream ?lavor. ?aste and ad?ust the salt and ?e??er. Divide into serving bowls and to? with the walnut-raisin mixture.

Step 5

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Step 6

Add a rich topping: Ma?e some Brown Butter, gently heat some toasted ?ine nuts and raisins in the butter, season with a touch o? chile ?la?es, and s?oon onto each ?ortion o? sou?.

Step 7

Make a delicate seafood stew: Poach shrim?, scallo?s, and chun?s o? halibut or cod in the broth ?or the last 5 minutes. Scoo? them out with a slotted s?oon, ?inish the sou? as directed in the reci?e, and then return the sea?ood to the ?ot to heat u? ?ust be?ore serving.

Step 8

Texturize it: Fold in diced raw celery at the last minute and to? with a big hand?ul o? ?orn Croutons.