Recipe: Cream of celery soup

October 12, 8:05 PMLA Cooking ExaminerErika Kerekes

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This soup uses a short and simple list of ingredients, but that's what makes it so good: The clean flavors of the celery and green onion come through loud and clear. Despite the splash of half-and-half, this is one of those recipes you'll feel good about making - and, truthfully, it's almost as good without the dairy, so leave it out if you prefer. If you want a bit of crunch for contrast, float a few croutons on top, or even a handful of popcorn.

More soup: Creamy cauliflower soup * Lettuce soup with tarragon * Carrot sweet potato soup with ginger * Roasted bell pepper soup * Thai carrot soup

Cream of celery soup

• 2 Tbsp butter
• 1 large bunch of celery, including leaves, chopped
• 1 bunch of green onions, chopped
• 2 large or 3 small potatoes, peeled and chopped
• 1 quart chicken or vegetable stock
• 1/2 cup half-and-half
• salt and pepper to taste

In a large pot over medium heat, melt the butter. Add the celery, onions and potatoes, and stir for a few minutes, until the celery starts to turn bright green. Add the stock and bring to a boil. Turn down the heat and simmer the soup, covered, about 30 minutes, or until all the vegetables are tender. Puree in the pot with a stick blender, or move the soup to a countertop blender and puree, until the soup is smooth. Remove from the heat, stir in the half-and-half, and season to taste with salt and pepper. Serve hot.