Cream of Celery Soup with Walnuts and Blue Cheese
This delicious soup can be served for a special meal and is sure to please everyone. Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 leek, white part only, chopped
- 2 tbsp (30 ml) olive oil
- 10 celery stalks, chopped
- 1 apple, peeled, seeded and chopped
- ¼ cup (60 ml) white wine or chicken broth
- 4 cups (1 litre) chicken broth
- 1/4 cup (50 g) long grain rice
- 1 cup (30 g) spinach, trimmed
- 1/2 cup (125 ml) sour cream or 15% cooking cream
- 1/4 cup (30 g) blue cheese (Bleu Bénédictin, or your choice), crumbled (optional)
- 1/4 cup (25 g) walnuts, finely chopped
Instructions
- In a pot over medium heat, soften the leek in the oil for 2 minutes. Add the celery and apple. Deglaze with the wine and reduce for 1 minute. Add the broth and rice. Cook over medium heat for 15 minutes. Add the spinach and continue cooking for 5 minutes.
- Transfer the soup to a blender and purée until smooth. Return the soup to the pot and mix in the cream. Reheat without boiling.
- Ladle the soup into bowls and garnish with cheese and walnuts.
This delicious soup can be served for a special meal and is sure to please everyone.
Featured in the book Ma cuisine week-end Book (French Version)