Creamy Chinese Celery Soup

Creamy Chinese Celery Soup
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  • Garnish: fresh Chinese parsley leaves or flat-leaf parsley leaves
  • Kosher salt to taste
  • ¼ cup extra-virgin olive oil
  • 6 (¼-inch-thick) diagonal baguette slices
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup heavy cream
  • + 8 more ingredients
    • 4 cups chicken stock or low-sodium chicken broth (32 fl oz)
    • ½ cup dry white wine
    • 2 bunches Chinese celery (1 ½ lb total), top leaves discarded and stalks cut into 2-inch pieces
    • 1 tablespoon olive oil
    • 2 tablespoons unsalted butter
    • ½ cup chopped shallot
    • 1 medium russet (baking) potato
    • 1 medium leek (white and pale green parts only), chopped

1. Make soup: Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add ce...

View full recipe at SpringPad


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