Creamy Celery and Leek Soup
Happy Sunday, Soupers! It’s been an insanely busy weekend, as we fall back into our back-school routine. So, what’s a family to do for lunch but make an easy celery and leek soup, huh? By the way, I had no idea how much I adore leeks until I started making more soups!
Mixed with celery and leeks and white potatoes, this soup strikes the right balance all year long. Add a delicious sandwich like tuna or roast beef, and if you have nothing but goodness. So go ahead and try it for yourself and let us know what you think!
- 3 medium potatoes peeled and cubed
- 2 stalks celery chopped
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 1/8 teaspoon spicy paprika
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- A pinch of nutmeg
- Prep 25min
- Meal Time Lunch
- Serves 4
- Bring chicken stock to a boil.
- Add balsamic vinegar, and bay leaves to the stock.
- Add salt and pepper to taste and cook for about 20 minutes.
- Chop potatoes, celery, leeks, garlic, and shallots.
- Add vegetable mixture to the boiling chicken stock and continue cooking on low heat for 1 hour. Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender. Add milk a pinch of nutmeg and cream to mixture in the blender.
- Blend to desire consistency.
- Re-add the soup to the kettle and add a splash of lemon juice.
- Add more salt and pepper to taste.
- Finish off with the final sprig of parsley and serve in a bowl.