Cream Of Celery Soup With Brown Butter
A velvety, restaurant-style cream of celery soup made from scratch. This version features nutty brown butter, a hint of nutmeg, and tender-crisp celery batons for the perfect finish.
Equipment
- Large heavy pot
- Immersion Blender
- Whisk
- Mixing Bowl
Ingredients
- 3 quarts chicken stock
- 3 pounds celery coarsely chopped
- 0.5 pound carrots julienned
- 0.5 pound onions chopped
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 3 quarts hot milk
- 1 cup butter
Instructions
Brown the butter, then build the pot
- In a large, heavy pot, melt the butter over medium heat. Let it cook until it turns golden brown and smells nutty, like toasted hazelnuts. Watch it closely as it browns quickly.
- Pour in the chicken stock and bring to a full boil. Add the coarsely chopped celery, julienned carrots, and chopped onions. Reserve approximately 1 cup of chopped celery to use later as a garnish.
Whisk the thickener so it stays silky
- In a separate bowl, whisk together the flour, salt, and ground white pepper to ensure the seasoning is evenly dispersed. Gradually whisk in the hot milk until the mixture is completely smooth and free of lumps.
- While the soup is boiling, whisk the milk and flour mixture into the pot in a steady stream. Stir constantly to ensure it thickens evenly. Add a pinch of freshly grated nutmeg at this stage.
Simmer, puree, then add the celery batons
- Lower the heat to a gentle simmer. Cook for about 10 minutes until the soup is glossy and coats the back of a spoon. Avoid a rapid boil to keep the texture smooth.
- Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a uniform, creamy consistency.
- Gently braise the reserved 1 cup of celery in a bit of butter and stock until tender-crisp. Fold these batons into the pureed soup, then taste and adjust the seasoning as needed.
Notes
Safety Tip: If using a standard blender for hot soup, always remove the center cap and cover the opening with a kitchen towel to allow steam to escape safely.
Storage Tip: Keep leftovers in airtight containers for 3 to 5 days. Reheat slowly over low heat, whisking frequently to maintain the creamy emulsion.
Pro Tip: To avoid a bitter edge, use young celery stalks and avoid adding too many leafy tops. A tiny pinch of sugar can help balance any natural bitterness in the stalks.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.