Coconut Cream of Celery Soup


  • 10 cups chicken broth
  • 3 lbs. Celery stalk – cubed
  • 2 lbs. Russet potato – peeled and cubed
  • 17 oz. milk
  • 1/2 cup heavy cream
  • 1/2 cup coconut syrup
  • 1 1/2 tsp. celery stalk
  • 1 tsp. white pepper
  • 8 oz. unsalted butter
  • Parsley – finely chopped
  1. Add chicken stock in 4 qt. Pot. Bring to a boil.
  2. Puree celery and potato in food processor until very fine. Add puree into boiling chicken broth and beat with whip for 2 minutes. Add milk and heavy cream, and coconut syrup. Stir. Bring to a fast boil, then reduce heat to low and let simmer. Add celery salt and white pepper. Stir. Cover pot and let simmer for 40 minutes. Stir frequently. Remove pot from stove. With a 2 oz. ladle force liquid through a fine sift into a 4 qt. Bowl.
  3. Discard heavy puree in sifter. Cut butter into 1/2″ cubes. Add to cream of celery in the bowl. Whip until butter has dissolved.
  4. Sprinkle a little parsley on each serving.


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