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Recipe by Estee Kafra

Creamy Celery Soup with White Wine

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Creamy Celery Soup with White Wine
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - No Refined Sugar

This hearty and flavorful combination is elegantly finished with white wine.

Ingredients

Creamy Celery Soup with White Wine

  • 3 tablespoons Tuscanini Olive Oil

  • 3 large onions, diced

  • 1 large or 2 small celery roots, chopped

  • 2 pounds (910 grams) fresh white mushrooms, chopped

  • 1 potato, chopped

  • 6 stalks celery, peeled and chopped

  • chicken or vegetable broth, to cover

Directions

1.

Heat the oil in a pan and sauté the onions and celery root for about 30 minutes, until softened. Stir constantly to avoid burning. Add mushrooms, potato, and celery. Sauté for another 10–15 minutes.

2.

Cover the vegetables with chicken or vegetable broth and allow to simmer until all vegetables have softened. Add salt and pepper. If too thick, add water.

3.

If desired, add some white wine into the soup before serving for a gourmet effect. Top with toasted walnut pieces and fresh parsley.

Notes:

This recipe works best if it’s not frozen. If you prefer to make it in advance and freeze, you can use a hand blender to reblend it before heating.

Credits

Styling and photography by Chay Berger. Food prep by Leah Hamoui.

Recipe tags

celery soup creamed soup Estee Kafra gourmet hearty holiday kosher for passover Pesach special occasion white wine yom tov
Creamy Celery Soup with White Wine

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