Chilled Celery Soup
- 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!