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I always get seduced by celery when it pops up in the fall at our farmers’ markets.And this gorgeous example was from Twin Springs Farm. Celery like this should not just be relegated to tuna fish salad or added as an alternative to carrot sticks for dips. Why it is added to Buffalo Chicken Wings has always been a mystery to me. Definitely I use it for bouquet garni and throw it in when I make stock with chicken carcasses. It is used with far more panache than I have in Sicilian cooking – caponata, insalata di olive e sedano,are just two examples. But this recioe for Celery Soup, from Epicurious (there was another one with celery and bananas which I skipped over) is delicious hot or cold – and uses a whole head. Use a good olive oil and either Fleur De Sel or Maldon Salt Crystals as a garnish. I think more dill mixed in with some of the celery leaves makes a better garnish than was originally suggested. Should you use celery heads in the winter from the grocery store, a quood quality nut oil with matching toasted nuts is also a lovely garnish
- 1 chopped head of celery
- 1 chopped large waxy potato, which has been peeled
- 1 chopped large yellow onion,
- 4 oz (113 gr) unsalted batter
- fine sea salt
- 3 cups (710ml)chicken broth
- 1/4 cup (60ml)fresh dill fronds
- 1/2 cup (118ml)heavy cream
- celery leaves for garnish
- Good Quality Extra Virgin Olive Oil
- Sea Salt Flakes
- Combine the chopped celery, potato, onion with the 4 ounces of butter in a large sauce over medium heat.
- Season with salt,while cooking and stirring occasionally just until the onion, celery and potato are tender - do not overcook. as it should only take 8-10 minutes.
- Puree in a blender with the fresh dill and then strain.
- Stir in the heavy cream.
- Serve the soup either warm or cold, with carnish of celery leaves, olive oil, and either Maldon Flaked Salt or Fleur De Sel