Cold Celery Soup
Cold Celery Soup
Ingredients
- 6 cups (1.5 litres) celery, cut into pieces
- 1 small leek, thinly sliced
- 1 clove garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 3 cups (750 ml) water
- 2 cups (500 ml) vegetable or chicken broth
- 1 medium potato, peeled and cubed
- 1/2 teaspoon (2.5 ml) celery salt
- Ice cubes
- 1/2 cup (125 ml) 35% cream, whipped
- Celery seeds and leaves, for garnish
- Salt and pepper
Instructions
- In a large saucepan, soften the celery, leek, and garlic in the butter. Add the water, broth, potatoes, and celery salt. Bring to a boil and simmer for about 20 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Strain. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed, and adjust the seasoning. Pour into bowls or cups. Add an ice cube. Garnish with a dollop of whipped cream, some celery seeds, and leaves.
Cold Celery Soup