Chilled Celery Soup
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Serve chilled or at room temperature
2
Wash leek well in a bowl of cold water, then lift out and drain
3
Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes
4
Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes
5
Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them
6
Set bowl in a larger bowl of ice and cold water
7
Let stand, stirring occasionally, until cold
8
Season with salt
9
Wash leek well in a bowl of cold water, then lift out and drain
10
Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes
11
Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes
12
Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them
13
Set bowl in a larger bowl of ice and cold water
14
Let stand, stirring occasionally, until cold
15
Season with salt
16
Serve chilled or at room temperature