Cold Celery Soup

Name: Cold Celery Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 6 cups (1.5 litres) celery, cut into pieces; 1 small leek, thinly sliced; 1 clove garlic, finely chopped; 2 tablespoons (30 ml) butter; 3 cups (750 ml) water; 2 cups (500 ml) vegetable or chicken broth; 1 medium potato, peeled and cubed; 1/2 teaspoon (2.5 ml) celery salt; Ice cubes; 1/2 cup (125 ml) 35% cream, whipped; Celery seeds and leaves, for garnish; Salt and pepper

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Preparation 20 MIN

Cooking 25 MIN

Chilling 4 H
Makes 6 to 8 servings

Ingredients
Preparation

Ingredients

6 cups (1.5 litres) celery, cut into pieces
1 small leek, thinly sliced
1 clove garlic, finely chopped
2 tablespoons (30 ml) butter
3 cups (750 ml) water
2 cups (500 ml) vegetable or chicken broth
1 medium potato, peeled and cubed
1/2 teaspoon (2.5 ml) celery salt
Ice cubes
1/2 cup (125 ml) 35% cream, whipped
Celery seeds and leaves, for garnish
Salt and pepper

Preparation

In a large saucepan, soften the celery, leek, and garlic in the butter. Add the water, broth, potatoes, and celery salt. Bring to a boil and simmer for about 20 minutes or until the vegetables are tender.
In a blender, purée the soup until smooth. Strain. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed, and adjust the seasoning. Pour into bowls or cups. Add an ice cube. Garnish with a dollop of whipped cream, some celery seeds, and leaves.