fbpx

Recipe by Estee Kafra

Cream of Celery and Asparagus Soup with Savory Herb Croutons

Cream of Celery and Asparagus Soup with Savory Herb Croutons add or remove this to/from your favorites
Meat Meat
Medium Medium
8 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 35 Minutes
Diets

No Diets specified

This soup has a soft, mellow flavor that is complimented by the thyme and garlic in the croutons. It can be prepared ahead and frozen, but you may need to give it a few more spins with the immersion blender when reheating.

Ingredients

Main ingredients

  • 2 tablespoons Bartenura Extra-Virgin Olive Oil

  • 3 leeks, white and light green parts only, thinly sliced

  • 2 bunches (approximately 20 stalks) celery, cut into chunks

  • 1 bunch (approximately 12 spears) white asparagus, peeled

  • 1 small celery root (about 3/4 pounds), peeled and diced

  • 5 cups Manischewitz Chicken Broth or other chicken stock

  • Haddar Kosher Salt and freshly ground black pepper, to taste

  • 1 cup quick-cooking oats

  • 1 teaspoon dried thyme

  • 1 teaspoon dried thyme

Croutons

  • 2 tablespoons oil

  • 3 sprigs fresh thyme

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1 loaf multigrain bread, unsliced, cut into 1-inch cubes

Directions

Make the Soup

1.

Heat the oil in a large pot set over medium heat; add the leeks and cook, stirring occasionally, until softened. Add the celery, asparagus and celery root. Cook gently for about 10 minutes or just until softened.

2.

Add the stock and enough water to cover the vegetables. Season with salt and pepper. Bring to a boil.

3.

Purée with an immersion blender. If you are making this ahead of time, freeze or refrigerate the soup at this point.

4.

Bring the soup to a boil and add the oats and thyme. Cook over medium heat for 10 minutes. Purée again with an immersion blender to break up any lumps. Adjust the seasoning and serve with croutons.  

5.

Lower the heat to medium-low; cook for 45 minutes or until the vegetables are very soft.

Make the Croutons

1.

Heat the oil in a large skillet set over medium-high heat. Add the thyme and garlic and sauté for three minutes. Add the bread cubes and brown on all sides. Let cool and add to the soup right before serving.  

Credits

Photography: Daniel Lailah. Food Styling: Amit Farber.

Cream of Celery and Asparagus Soup with Savory Herb Croutons

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments