Celery-Leek Soup

Celery-Leek Soup
from the kitchen of Ellen, thanks to the Elixir of Life, by Lisa Dahl
  • 6 cups zucchini chunks
  • 12 cups low sodium chicken broth
  • 4 cups celery, sliced into 1/4 inch slices
  • 4 cups fennel, 2 large bulbs, diced into 1/2 inch pieces, optional
  • 2 large leeks (white and pale part only), cut lengthwise, then sliced into 1/4 inch pieces and washed well to remove any grit
  • 2 tbs minced garlic
  • olive oil
  • 1 tsp celery seed
  • 1/2 cup Herb Compound Butter (see below)
  • 1/2 cup flour
  • 1/2 cup cream, optional
  • salt and pepper to taste
  • the zucchini chunks in a large soup pot and cover with broth.  Bring to a boil, then reduce to a simmer and cook until zucchini is very soft.  Puree the zucchini with an immersion blender in the cooking broth until the liquid is pal green, thin, and smooth.  If you don’t have an immersion blender, puree in blender or food processor in batches.  
  • a separate pan, saute celery, fennel, and leeks in olive oil over medium heat until they begin to soften.  Add Herb Compound Butter.  Stir to combine and add garlic.  Cook slowly over medium heat until vegetables are lightly golden in color.
  • celery seed and cook briefly until fragrant.  Reduce heat to low and sprinkle flour over surface of vegetables.  Cook for 3-4 minutes to allow flour to be absorbed.
  • sauteed vegetable mixture to the soup pot with the zucchini broth.  Combine with a whisk.  Simmer until thickened and velvety.  Add cream.  Salt and pepper to taste.  
Makes 4 quarts.


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