Finely chopped celery and leeks are sautéed with minced garlic before added to a simmering vegetable broth mixed with coconut milk and then topped with seasoned potatoes.
Cream of Celery Potato Soup
Ingredients Makes: 6 servings
4 cups vegetable broth ~or~ chicken broth
4 Tbsp extra-virgin olive oil
2 large leeks ~or~ 1 sweet onion, finely chopped
3 to 4 garlic cloves, minced
2 cups celery, finely chopped (about 5 large stalks)
4 potatoes, cut into 1” cubes
3 Tbsp unsalted butter
1/4 cup all-purpose white flour
1 can of coconut milk (approx. 1 1/2 cups) ~or~ 1 1/2 cups of milk
1/4 tsp sea salt
1/8 tsp black pepper, finely ground
1/8 tsp dried thyme
1/8 tsp celery seed
Warm the broth. Warm the vegetable broth in a sauce-pot or dutch oven and leave on a low simmer.
Prepare the leeks and celery. In a large skillet over medium-low heat add 2 tablespoons of oil and the chopped leeks and diced celery. Cook the leeks and celery for about 6 to 7 minutes then add the minced garlic and cook for another minute, stirring occasionally to prevent burning. When leeks are softened and the garlic is fragrant add the cooked mixture to the broth.
Prepare the potatoes. Add two more tablespoon of oil to the skillet and add the chopped potatoes. Cook the potatoes on medium-high heat, tossing occasionally to prevent burning. Lightly season potatoes with sea salt and black pepper. Cook the potatoes for about 5 minutes or until they form a golden jacket on the outside, but still firm on the inside. Then transfer the potatoes to the broth mixture.
Making the Roux and thicken the soup. Reduce the heat to medium-low and then melt 3 tablespoons of butter in the skillet. Be careful not to let the butter burn. Slowly whisk the flour into the melted butter. When it begins to bubble add about a 1/4 cup of just the broth and also whisk it in. The mixture should begin to thicken, as it does continue to add 1/4 cup of broth until 1 cup worth is whisked in and thickened. Be sure to whisk out any lumps before adding it slowly back into the broth mixture.
Add coconut milk and taste test. Stir the coconut milk into the broth and allow the soup to simmer on low heat for about 5 minutes before giving it a taste test. Add seasonings such as sea salt, pepper and thyme to taste.
Allow flavours to blend. Allow soup to simmer on low heat for about 15 minutes longer to allow flavours to combine and to allow potatoes to fully cook. Garnish each serving of soup with a small pinch of celery seed sprinkled on top. Enjoy.
Recipe shared by: J. Marshall
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