Triple Celery Soup
This delectably creamy soup offers a full, savory taste built on a bevy of veggies. Celery root, celery stalks and potato make a satisfying base, while white wine and apple lend a pleasant sweetness in the mouth. Celery leaf extract, parsley and the unusual touch of star anise create an aromatic treat that will have you taking your bowl back for seconds.
Serves | 4 |
- 1 Tbsp butter
- ½ yellow onion
- 1½ medium celery roots, peeled and coarsely chopped
- ½ Granny Smith apple
- 2 stalks celery
- 4 cloves garlic
- ½ Yukon Gold potato
- ½ cup white wine
- 3 cups chicken or vegetable stock
- 1 cup heavy cream
- ¼ tsp salt
- ¼ cup fresh parsley
- 5 drops Celery Leaf Aftelier Chef's Essence
- 2 drops bay leaf essential oil
- 1 drop nutmeg essential oil
- 1 drop star anise essential oil
- coarse ground black pepper
| Preparation | In a large stockpot, melt butter over medium heat. Add onion, celery root, apple, celery and garlic. Sweat for several minutes until onion is translucent. Add potato and wine. Cook until wine is reduced by half, stirring vegetables occasionally. Add stock, cream and salt and bring to a boil. Reduce heat and simmer for 1 hour.
Allow soup to cool slightly. Transfer to a blender or food processor and purée until smooth, working in batches as necessary. The result should be very thick and creamy.
Keep 2 cups of soup in the blender and add parsley. Blend until parsley is fully incorporated. Add essential oils and mix well. Add the flavored soup to the full batch and mix well. Adjust salt as needed and top with black pepper before serving.