Friday, April 25, 2008

Cream of Celery Soup

1 T olive oil
3 cloves garlic, minced

1 small white onion, minced
1 pound celery, chopped
1½ teaspoon salt
1 teaspoon freshly ground black pepper
pinch saffron (optional, but I really prefer it this way)
1 teaspoon celery seed
1/8 teaspoon cayenne
1 teaspoon white wine vinegar
1/16 teaspoon freshly grated nutmeg (really, just grate a little in; I don't worry too much about how much it is)

1 quart heavy cream

Heat a medium saucepan. Fry garlic lightly in olive oil. Add onion, celery, salt, pepper, saffron, celery seed, cayenne, vinegar and nutmeg. Sweat over low heat for 20 minutes, or until at least a cup of broth has been formed in the pot. Stir in the cream and simmer over medium heat until the soup thickens, skimming off the fat periodically. Serves 4-6.

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