Creamy Chinese Celery Soup

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Creamy Chinese Celery Soup
Serves 4
The key to this recipe is in the quality of the chicken stock you use and in the quality of the produce. Aren't you glad you shop at Nino's?
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  1. 1 each Leek, Medium (White and Pale Parts)
  2. 1 each Idaho Potato, Medium
  3. 1⁄2 cup Shallots
  4. 2 Tbsp. Butter
  5. 1 Tbsp. Olive Oil
  6. 2 bunch Celery, Chinese
  7. 1⁄2 cup Dry White Wine
  8. 4 cups Strong Chicken Broth or Stock
  9. 1⁄2 cup Cream, Heavy
  10. 1⁄2 tsp. Salt
  11. 1⁄4 tsp. Black Pepper
  12. - Garnish Croutons
  13. - Garnish Parsley
  1. Wash leek well in a bowl of cold water, then lift out and drain well.
  2. Peel and chop potato.
  3. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, for about 2 minutes.
  4. Add leek and cook, while stirring, for about 5 mintues.
  5. Add celery and potato and cook, stirring, for 2 minutes.
  6. Add wine and boil for 1 minute.
  7. Add broth and simmer, covered, until celery is very tender, for about 1 hour.
  8. Puree 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.
  9. Discard the solids.
  10. Transfer soup to a cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot.
  11. Thin with milk if desired.
Nino Salvaggio