How to Make Creamy Celery Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Make the poultry stock. Fill a large pot halfway with water (about 7 cups reduces to 5 cups stock). Add the turkey back, peppercorns, and the green top portion of the leek. Bring to a boil over high heat then simmer for about 40 minutes.

Sweat the aromatics. Meanwhile, in a Dutch oven or medium pot, melt the ghee over medium heat. Add the sliced light green/white portion of the leek along with the sea salt. Stir occasionally, sweating until tender, about 5 minutes. Stir in the garlic and turn off the heat to avoid burning.

Simmer the vegetables. To the leek and garlic mixture, add the potato, celery, bay leaf and 5 cups of the poultry stock (from step 1, above). Cover and simmer over medium heat for 10 minutes.

Blend and finish the soup. Use a ladle to transfer the vegetables to a blender. I like to do this in 2 batches to avoid any messes. Add 1 cup reserved celery leaves (save a few for frying, if desired). Blend on low then increase to high until the soup is completely smooth. Transfer to a pitcher for easy pouring. To serve, taste and adjust seasoning. Garnish with celery leaves, sour cream, or fresh herbs.

Cooking Techniques

Equipment Needed

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Dietary

Allergens