There’s nothing like cozying up on the couch, cuddled in blankets on a cold day with a warm bowl of soup to take the chill out of winter. Now, I’m not sure where I got this recipe so, unfortunately, can’t send kudos their way, but it’s a tasty bowl of yumminess that will warm you up from the inside out on any cold day. My mom first made this creamy celery soup for my sister after she got braces and had her mouth wired shut for a few days (and quiet days those were). A few years back, I whipped up a batch for some workers that were on strike picketing outside their workplace in the middle of winter. With a bit of added cream and butter, it is definitely not your low fat version. But I love the smokey flavour of the bacon and the added black pepper and paprika in it that gives it a little kick.
Cream of Celery Soup
1 slice of bacon
3-4 tbsp butter
2 cups chopped celery
1 potato, sliced
1 large onion, chopped
1 tbsp flour
2 cups chicken stock
1 bay leaf
Several sprigs of chopped parsley
Pinch of thyme
3 cups of milk
Salt and pepper
4-6 tbsp cream
Paprika
Chop bacon, put in pan with butter. Cook gently for a few minutes. Add celery, potato and onion. Cook together for 4-5 minutes, stirring constantly to prevent browning. Sprinkle in flour. Add stock, mix well. Bring to boil then reduce heat. Add the bay leaf, parsley and thyme. Let it simmer for 20-30 minutes until vegetables are tender. Take off heat and let it cool. Put the stock through the blender, one cup at a time and blend until smooth. Place back into the pot and reheat gently. Heat the milk in a separate pot. When near boiling, add to the soup pot with seasoning to taste. Serve with a spoon of cream and a dusting of paprika in each soup cup. Makes about 4 cups.
