Celery is one of those ubiquitous vegetables that is the understudy in a meal. Celery builds a base for dishes but it doesn't often take center stage. This soup takes advantage of the profusion of celery at the market. Cream isn't necessary to give this soup a smooth texture.
Creamy Celery Soup
3 tablespoons butter (45 mL)
6 cups thinly sliced celery (1.5 L)
1 cup minced onions (250 mL)
1&1/2 teaspoon fennel seeds (8 mL)
2 cups sliced potatoes, peeled (500 mL)
3 garlic cloves, peeled
6 cups GF chicken broth (1.5 L)
Salt and pepper.
Melt butter in large saucepan over medium heat. Add celery, onions and fennel seed. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery leaves, potatoes, and garlic. Add broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. Taste and adjust seasonings with salt and pepper.
* Optional: Add cream to thicken or add more broth to thin if necessary. Serve with a dollop of heavy cream, sour cream or croutons on top.
This recipe can be made 1 day ahead.
Cover and chill.