Celery Soup With Sourdough Croutons And Tarragon Swirl
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat 1 teaspoon olive oil in large pot over medium-high heat
2
Add chopped green onions; sauté 2 minutes
3
Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil
4
Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes
5
Working in batches, puree soup in blender until smooth
6
Return puree to pot
7
Stir in 3 tablespoons whipping cream
8
Season to taste with salt and freshly ground black pepper
9
Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat
10
Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes
11
Season croutons to taste with salt and freshly ground black pepper
12
Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl
13
Rewarm soup
14
Divide soup equally among 6 bowls
15
Drizzle each serving with tarragon yogurt sauce
16
Sprinkle each serving with sourdough croutons
17
Garnish with tarragon sprigs and serve immediately
18
Heat 1 teaspoon olive oil in large pot over medium-high heat
19
Add chopped green onions; sauté 2 minutes
20
Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil
21
Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes
22
Working in batches, puree soup in blender until smooth
23
Return puree to pot
24
Stir in 3 tablespoons whipping cream
25
Season to taste with salt and freshly ground black pepper
26
Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat
27
Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes
28
Season croutons to taste with salt and freshly ground black pepper
29
Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl
30
Rewarm soup
31
Divide soup equally among 6 bowls
32
Drizzle each serving with tarragon yogurt sauce
33
Sprinkle each serving with sourdough croutons
34
Garnish with tarragon sprigs and serve immediately