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Preparation time
20 minutes
Total time:
4 hours 45 minutes
Serves
6-8
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Ingredients
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6 cups (1.5 litres) celery, cut into pieces
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1 small leek, thinly sliced
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1 clove garlic, finely chopped
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2 tablespoons (30 ml) butter
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3 cups (750 ml) water
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2 cups (500 ml) vegetable or chicken broth
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1 medium potato, peeled and cubed
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1/2 teaspoon (2.5 ml) celery salt
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Ice cubes
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1/2 cup (125 ml) 35% cream, whipped
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Celery seeds and leaves, for garnish
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Salt and pepper
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Directions
- In a large saucepan, soften the celery, leek, and garlic in the butter. Add the water, broth, potatoes, and celery salt. Bring to a boil and simmer for about 20 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Strain. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed, and adjust the seasoning. Pour into bowls or cups. Add an ice cube. Garnish with a dollop of whipped cream, some celery seeds, and leaves.
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