and Buttermilk Soup
- 1 head Celery,
leaves intact, coarsely chopped
- 1 med. Onion,
- 2 peeled shallots,
- 2 cloves garlic,
- 2 Tablespoons
- 1 med. Idaho Potato,
- Sweet Butter,
- Salt and Pepper
Place onion, shallots, garlic, potato, butter, and water in
a non-reactive pot. Bring to a simmer and stir occasionally
until potatoes are soft. If water evaporates during method,
add a bit more to over.
Add celery and celery seed to pot. Add enough water to just
cover vegetables. Bring to a boil, stirring so nothing sticks.
When celery is soft but still slightly crunchy, puree as quickly
as possible with a food mill, processor or blender. Moving quickly
will ensure a bright green color and fresh celery flavor.
Pour pureed soup into a stainless steel bowl and place metal
bowl in a larger bowl filled with ice. Chill thoroughly.
Season with salt and pepper to taste. Gradually add buttermilk
to taste, to give the soup a dose of acidity but not enough
to overpower the celery flavor.
Serve chilled with chopped chives and whole celery leaves.
© 1996 StarChefs. All rights