43 minutes
A creamy and smooth celery soup topped with a crunchy and flavorful walnut-raisin gremolata.
tablespoons
Celery, cut into 1-inch pieces, with leafy tops chopped and reserved
0 oz
Small Onion, diced
each
to taste
to taste
cups
Walnuts, roughly chopped lightly toasted
cups
Raisins, plumped in warm water for 15 minutes and drained
cups
Celery Seed
teaspoons
to drizzle
cups
1. Cook Celery and Onion
Begin by melting the butter in a large pot over medium heat. Add the chopped celery and diced onion, seasoning with a generous pinch of kosher salt and freshly ground black pepper. Cook the vegetables gently for about 8 minutes, stirring occasionally.
2. Simmer Soup
Next, pour in the vegetable stock or water and bring the mixture to a gentle simmer. Let it cook for about 30 minutes, or until the celery is very tender.
3. Blend Soup
Once the celery is tender, let the soup cool slightly before transferring it to a blender. Blend the mixture until it is completely smooth and no chunks remain.
4. Prepare Gremolata
While the soup is cooling, prepare the walnut-raisin gremolata. In a small bowl, combine the reserved celery leaves, toasted walnuts, plumped raisins, and celery seed. Drizzle with a bit of extra-virgin olive oil and mix well.
5. Add Cream
Return the blended soup to the pot and stir in the heavy cream. Bring the soup back to a low simmer for about 5 minutes.
6. Serve
Finally, ladle the soup into bowls and generously top each serving with the walnut-raisin gremolata. Serve immediately.
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