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Chilled Celery Soup

Chilled Celery Soup
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Imperial (US)
This chilled soup is perfect for a hot summer day!  Refreshing, light, and low in calories (about 75 calories per cup!) this easy to prepare soup will have you going back for seconds!  This soup can be made days in advance, and makes a great starter to Pepper Crusted Steaks on the Grill, Grilled Shrimp with Green Goddess & Arugula, or Grilled Chicken with Sun Dried Tomatoes, Goat Cheese & Basil.  Enjoy with a cold glass of our Naked Chardonnay and raise a toast to summer!
  • 1 bunch of celery - roughly chopped
  • 1 russet potato - peeled and cut into 1/2 inch cubs
  • 1/2 cup shallots - chopped
  • 1 large garlic clove - minced
  • 6 cups chicken broth
  • 1/2 stick butter

Melt butter in a soup pot over medium-low heat. Add celery, shallots, potato and garlic. Cook stirring often until the vegetables have softened, about 15 minutes.

Add chicken broth, bring to a simmer, cover and cook for 30 minutes.

Remove soup from heat then puree with an immersion blender 3-4 minutes until it is silky smooth. Stir in 1 tsp – 1 1/2 tsp salt (depending on saltiness of chicken broth).

Cover and chill soup in the refrigerator until cold - about 2-3 hours (or overnight).

Serve soup cold, garnished with celery leaves and thinly sliced radish. You can also top this soup with cold crab meat or shrimp.

TIP: This soup can also be served warm - just stir in a splash of heavy cream. Enjoy this soup year round!

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