Recipe: Cream of Celery Soup with Susan Spicer's Classic Croutons (blender)

CREAM OF CELERY SOUP

3 tbsp. butter
2 medium onions, coarsely chopped
1 bunch celery, washed and chopped (leaves and tough strings removed)
1 medium potato, peeled and diced (about 1 cup)
2 tbsp. flour
Salt and pepper, to taste
4 cups chicken broth
1/2 cup heavy (whipping) cream
Snipped fresh chives, for garnish
Susan Spicer's Classic Croutons, made with multigrain bread, for garnish (recipe follows)

Melt the butter in a 2-quart pot over medium heat and add the onions, celery and potatoes, and stir. Cover the pot, reduce heat to low and let the vegetables steam for about 10 minutes, stirring once.

Remove the cover and stir in the flour. Add a little salt and pepper, then whisk in the chicken broth, one cup at a time. Bring to a boil, whisking, then reduce the heat and simmer for about 15 minutes, until the vegetables are completely tender.

Remove the mixture from the heat, let cool, then puree in a blender (in batches, if necessary) and return it to the pot.

Bring to a boil, whisk in the cream, adjust the seasonings and consistency (adding stock or a little water if the soup is too thick), and serve hot in warmed bowls, with snipped chives and multigrain croutons or float snipped celery over the top.

SUSAN SPICER'S CLASSIC CROUTONS

Slice your favorite bread (sourdough, multigrain, semolina, potato-scallion, cornbread) into cubes (1/4-inch or larger, as desired). Toss cubes in a bowl (or on a baking sheet) with just enough melted butter or olive oil (or my favorite, a combination of both) to moisten (say, 4 tablespoons for every 4 cups of bread), and minced garlic and salt, if desired. Then, brown the cubes in a skillet over medium-high heat, or in the oven on a baking sheet at 350 degrees F for about 8 minutes until golden brown and crispy. Remember that most croutons will crisp a little more as they cool.

Makes 4 to 5 servings
Source: Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe