Velvet Celery Soup – Bruno Albouze

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash celery thoroughly and save some leaves for garnishing.

Trim the tops of the celery and save them for the stock, chop the stalks and save the bottoms for the stock as well.

Trim the green part of the leek and outer leaves, chop the white part to be sautéed for the soup, and save the greens and bottom for the stock.

Soak the leek in water, wash thoroughly, and drain.

In a large pot or cast iron Dutch oven, heat butter and sauté sliced bacon until it turns brown.

Add the chopped leeks and garlic, cooking for 5 minutes.

Add the chopped celery and cook for another 10 minutes.

Pour in chicken stock and homemade vegetable stock.

Bring to a boil on high heat, then cover and let cook for 30 minutes on low heat.

Once the soup is cooked, blend it using a high-powered blender for a silky texture.

Optionally, pass the soup through a fine sieve to remove fibers.

Blend the soup again before serving and add garnishing options like chives, cooked egg white, and diced mimosa yolk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens