Celery Soup Trafalgar
Dive into the velvety comfort of Celery Soup Trafalgar, a luxurious blend of fresh celery, creamy russet potato, and aromatic herbs like thyme and parsley. This dish transforms simple ingredients into a flavor-packed masterpiece with its rich vegetable stock base, a touch of heavy cream for a silky finish, and a hint of cayenne for subtle warmth. Sautéed onion and garlic infuse the soup with a savory depth, while the addition of freshly chopped parsley brightens every spoonful. Perfectly suited for a light lunch or an elegant dinner starter, this celery soup is best enjoyed with a slice of crusty bread to soak up every last drop. Ready in under an hour, it’s the ultimate cozy, yet sophisticated, comfort food.
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Recipe Information
Ingredients
- 6 pieces Celery stalks
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 medium Russet potato
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 4 cups Vegetable stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Fresh parsley
- 4 slices Crusty bread (optional, for serving)
Instructions
Wash and chop the celery stalks into 1-inch pieces. Peel and dice the onion, garlic, and russet potato into small chunks.
In a large soup pot, melt the butter and olive oil over medium heat. Add the onion and garlic, and sauté for 4-5 minutes until softened but not browned.
Add the chopped celery and potato to the pot. Stir well to coat the vegetables in the butter and oil mixture.
Sprinkle in the fresh thyme, salt, black pepper, and cayenne pepper. Cook for another 2-3 minutes to allow the spices to bloom.
Pour in the vegetable stock. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are very tender.
Using an immersion blender, purée the soup in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return the soup to the pot.
Stir in the heavy cream and let the soup simmer gently for another 5 minutes. Adjust the seasoning with additional salt and pepper to taste, if needed.
Ladle the soup into serving bowls and garnish with freshly chopped parsley. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6211 mg | 270% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 31.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3859 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
