The weather is randomly cold again which means I am making soup constantly. I am still making the slow transition into chilled soup and wrapping my head around them. Until I am completely comfortable with this idea, pharmacy warm soups will make an appearance on this blog. A few weeks ago I made curried cream of celery soup.
This is a combination of flavours and spices that I never would have thought of. The soup is thick and completely infused with rich, rx curry flavour. It is the perfect soup to have on a cold, stormy day.
Recipe is below the cut – happy munching!
2 Tbsp unsalted butter
1 yellow onion, chopped
1 1/2 celery, coarsely chopped
1 Tbsp curry powder
3 cups vegetable broth
1/4 cup heavy cream
Salt and freshly ground pepper
In a large, heavy pot, melt the butter over medium-high heat. Add the onion and celery and sauté until the celery is very soft, about 10 minutes. Add the curry powder, stir, and cook for 1 minute. Add the broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and let cool slightly.
Working in batches, purée the soup in a blender. Return to the pot, stir in the cream, and bring just to a boil. Turn off the heat, season with salt and pepper, and serve.