Sunday October 27, 2013
A Warm & Delicious Fall Soup (No Matter What You Call It)
I could have scared my kids with the recipe I have for you today .
When asked what soup I was serving them earlier this week I said potato soup. Celery soup would have frightened them off.
Actually I would have passed over this recipe myself if it was called celery soup.
Thankfully the folks at Bon Appetit Magazine (where I found the idea for this recipe) call it Celery Bisque.
Sounds much more enticing!
Even though it’s called Bisque celery remains front and center. However it’s by no means overwhelming. The potatoes in the soup do a fine job to mellow it out. Onions (you can also use leeks) round out the flavors and a dash of cayenne pepper adds a spicy kick.
For a richer version add 1/3 cup crème fraise at the end (what the original recipe calls for). I thought it tasted excellent on its own so I omitted it.
My daughter, wife and I loved it! My son...not so much.
It’s one to keep in mind for guests or when you have celery hogging space in your fridge (like I did) and want to use it up. I can’t think of an easier or tastier way to do it!
With these cool fall evenings I can see myself making this Celery Bisque again soon!
Give it a try and let me know what you think. You’ll find the recipe below!
Thanks for reading and have a Happy Halloween!
Brent ~ email@example.com
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MAKES: 4 servings
2 tbsp butter
3 cups chopped celery (about 6 to 8 stalks)
½ onion chopped
2 cups cubed potatoes
4 cups low-salt chicken broth
Pinch or two cayenne pepper
salt and pepper
In a large pot, melt butter over medium heat. Add celery and onion. Lightly season with salt and pepper. Cook until celery begins to soften, about 4 to 5 minutes.
Add potatoes and broth. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are tender, about 30 minutes.
Working in batches, puree soup in blender until smooth. Add cayenne pepper. Season soup to taste with salt and pepper.
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