Hearty Celery Soup(Dupree)
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bacon
|
|
| 2 | each |
onions
sliced |
|
| 3 | cups |
celery
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 5 | cups |
chicken broth
|
|
| 3 | cups |
milk
|
|
| 1 | teaspoon |
celery seeds
|
|
| 1 ½ | tablespoons |
thyme
fresh, chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
cheddar cheese
grated |
|
| 1 | cup |
celery leaves
coarsely chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bacon
|
|
| 2 | each |
onions
sliced |
|
| 7.1E+2 | ml |
celery
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1.2 | l |
chicken broth
|
|
| 7.1E+2 | ml |
milk
|
|
| 5 | ml |
celery seeds
|
|
| 23 | ml |
thyme
fresh, chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
cheddar cheese
grated |
|
| 237 | ml |
celery leaves
coarsely chopped |
* |
Directions
For the bacon - select a thick-sliced country-style peppered bacon.
In a large skillet fry the bacon until crisp.
Drain on paper towels, crumble into small pieces, and set aside.
Pour off all but about 4 tablespoons of the bacon drippings.
Add the onion, celery and garlic and sauté until the onions begin to turn a golden brown, about 10 minutes.
In a large stockpot, bring the chicken stock to the boil and then add the sautéed vegetables.
Cover and cook for about 20 minutes, or until tender.
Strain the vegetable solids, reserving the broth, and purée them in a blender or food processor until smooth.
Return the puréed mixture to the broth and add the milk, celery seeds and thyme.
Bring to the boil, reduce the heat to a simmer, and cook 5 minutes longer.
Adjust the seasonings with salt and pepper to taste.
Serve sprinkled with the reserved bacon, cheese and celery leaves.
