I love soup, any kind of soup, any time during the year, be it spring, summer, fall, or winter. Whenever celery goes on sale, or I have a recipe that calls for just a small amount of celery, I make this delicious soup. Its simplicity is appealing and its taste is wonderful.1-2 Tablespoons unsalted butter2 cups diced onions1 celery bunch, including heart and leaves, thinly sliced, (I like to cube them tiny)2 cloves garlic, minced2 carrots, peeled and diced tiny6 cups low-sodium chicken broth or vegetable broth1 large Idaho potato, scrubbed, unpeeled and diced tiny1 Tablespoon fresh rosemary, choppedOr1 teaspoon dried rosemary1/2 teaspoon freshly grated nutmeg1 cup heavy whipping cream or half-and-half creamSalt and pepper, to taste
Melt butter over low heat in a heavy-bottomed stockpot. Add onion, celery garlic and carrots and sauté' uncovered, until vegetables begin to soften; around 10 to 15 minutes. Reserve1 cupp of vegetables and set aside.
To the remaining vegetables, add broth, potato chunks and rosemary and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery, carrots, and potatoes are very tender, about 25 minutes.
Using an immersion stick blender, puree solids until completely smooth or until it reaches the thickness you want. Add nutmeg, cream or half & half, reserved vegetables and returnto loww heat for about 10 minutes to warm cream and vegetables.
Serves 8.Note: You can puree in a blender, but work in 2 or 3 batches to avoid an explosive mess. Plus, if you put something too hot into a blender you may crack it.
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