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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons (1/4 stick) butter |
5 cups chopped celery |
2 medium onions, chopped |
1 1-pound celery root, peeled, cut into 1-inch pieces |
1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces |
2 garlic cloves, peeled |
1 teaspoon celery salted |
2 14 1/2-ounce cans (or more) low-salt chicken broth |
1 cup whipping cream |
Directions:
1. Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)
2. Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.
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