Creamy Chinese Celery Soup
The recipe Creamy Chinese Celery Soup is ready in around 5 hours and is definitely an awesome vegetarian option for lovers of Chinese food. This recipe makes 6 servings with 352 calories, 8g of protein, and 22g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a budget friendly soup for Autumn. 1 person found this recipe to be yummy and satisfying. A mixture of salt, shallot, celery, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
Add leek and cook, stirring, until softened, about 5 minutes.
Add celery and potato and cook, stirring, 2 minutes.
Add wine and boil 1 minute.
Add broth and simmer, covered, until celery is very tender, about 1 hour.
Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids.
Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.
Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
Serve soup topped with croutons.
• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. • Croutons keep in an airtight container at room temperature 2 days.