Last night I made Cream of Celery and Blue Cheese Soup and Sammy said it was the best soup he had ever eaten, EVER. That is an amazing thing. Ever is a very long time for Sammy who is ten years older than me (well for 2 weeks every year). I can’t emphasize how delicious this soup was, except by telling you this unbelievable story. Sammy said he was tired of soup and he wouldn’t eat it even if it smelled really, really good, so I also made a pizza. And not just any pizza - homemade crust, sausage, tons of cheese, I’m talking about a slamming good pizza here. Well the soup did smell really, really good, and Sammy decided to try a spoonful, which turned into a bowl full, which turned into another bowl and believe it or not he was too stuffed for pizza.
Here is the deal: Sammy recognizes four food groups, cheeseburgers, peanut butter sandwiches, pizza, and dessert. He will always eat any of those things, anytime. The rest of the story is that I was simply not a bit hungry. I had a big girl lunch downtown before a day of serious shopping at Tis the Season. I thought I would make the soup and save it for the weekly Richard homecoming during Titans season (we have a better TV). Well I ate a ton of soup too, and there’s not a bit leftover. What can I say, except that I love this soup? I’ll end my week of soup making with this one - my own mother said she’s tired of reading about soup, but not without telling you to add this to your recipe collection, it’s a winner.
Cream of Celery and Blue Cheese Soup
Ingredients
2 Tbsp butter
7 c chopped celery, 2 bunches
1 onion, chopped
1 potato, peeled and cubed
1 tsp salt
1 pinch pepper
1 pinch nutmeg
2 c chicken broth
3/4 c whipping cream
6 oz blue cheese, crumbled
Directions
In a large soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper and nutmeg.
Cover and cook, stirring occasionally and reducing heat if vegetables show any sign of browning, until celery and onion are tender, about 10 minutes.
Add broth and 2-1/2 c water; bring to boil.
Reduce heat and simmer, covered, until potatoes are tender.
Cool for a few minutes, then blend in batches in a blender.
Return soup to the pot and reheat adding cream and blue cheese till melted.
This is a recipe I adapted from a magazine called Canadian Living. Their recipe suggested that this soup was also delicious as a cold soup by replacing butter with olive oil and cream with sour cream. I might try that in the summer, but cold soup in November just isn’t what I’m craving.
