Try this No-Cream Celery Bisque for lunch or a dinner starter.

No Cream Celery Bisque

Celery Bisque offers a sublime pale green color, a deliciously creamy texture and slight celery flavor making for a special lunch or cozy first course soup.

Insisting on a Yukon gold potato  (or a bulk yellow potato or “bite-sized honey golds”) makes a difference to the smoothness of the soup. Note: Chervil can be ordered online at Penzey’s or Chervil is sometimes called French parsley.

Makes 5 ½-6  cups.
3 tablespoons butter
4 cups celery (mix of light green and dark green stalks and ¼ cup light green leaves), cut into 1-2” pieces (about 1 bunch)
1½-2 cups leeks, thoroughly washed (light green and white parts), cut into slices then into half moon pieces (about 1 large leek)
¾ teaspoon dried French chervil, pinched
Scant ⅛ teaspoon cayenne pepper, optional 
1 (about 6-ounces) Yukon gold potato, peeled and diced (no need to peel the bite-sized potatoes)
4 cups chicken broth (from Better than Bouillon)
½ teaspoon kosher salt
10 turns of freshly ground black pepper

Melt butter in a 6-quart soup pot over medium high heat.  Stir in celery and leeks.  Cover and sauté until softened, about 5 minutes.  Sprinkle in chervil and cayenne.  Sauté another minute.

Add potato and broth.  Let come to a slight boil.  Turn heat to low and cook covered about 20-30 minutes on low heat, or until vegetables are tender. 

Blenderize.   Taste for seasoning. Add salt and pepper if needed.  Serve warm with celery leaves garnish.









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