Garlic Olive Oil Cream of Celery Soup Recipe

Garlic Olive Oil Cream of Celery Soup Recipe

• 2 tablespoon Sonoma Farm Garlic Olive Oil
• 1 bunch celery, coarsely chopped
• 1/2 onion, coarsely chopped
• 2 cups chicken broth
• 1 teaspoons salt
• 1 teaspoon butter
• 1 teaspoon dried parsley
• 1 teaspoon celery seed
• 1 teaspoon ground black pepper
• 2 cups Heavy Whipping Cream
• 1 cup potato flakes

1. Heat olive oil and butter in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, salt,  parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.
2. Pour whipping cream and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
3. Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.
4. Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

Sonoma Farm

Sept 2019