CELERY SOUP WITH POTATOES, LEEKS, AND RICE (JULIA CHILD STYLE)
- Cooking Time:
- Servings: 6
- Preparation Time:
- 2 medium leeks, white parts, sliced and cleaned
- 3 cups sliced celery stalks
- 1/4 tsp salt
- 3 TB butter
- 4 cups chicken stock (I used 2 cups of chicken stock and 2 cups of collard greens stock)
- 1/3 cup white rice (uncooked)
- 3 or 4 baking potatoes, peeled and chopped
- 2 cups of water
- 1/2 tsp salt
- 2 cups milk
- 1/8 tsp sugar
- Salt and White Pepper to taste
- 4-6 TB soft butter
- 3 TB minced fresh chervil, tarragon or parsley (I used chives) and more to garnish if desired
- Croutons to garnish if desired
- In a large (3 quart) saucepan, melt 3 TB of butter over a medium low heat. Add the leeks and celery, cover and cook until tender but not browned. This should take about 10 minutes. Add the stock and bring to a boil. Stir in the rice and simmer for about 25 minutes, uncovered.
- In another large saucepan or pot, (at least 3 quarts but larger would be better), boil the potatoes with 2 cups of water and 1/2 tsp of salt. Once the potatoes are tender, drain the water into the pan with the celery and leeks.
- With a handy dandy potato ricer, puree the potatoes back into their cooking pot.
- Add the milk and whip with a wire wisk until smooth (takes seconds). If you don't have a potato ricer....it's ok. No one will hold it against you. I swear. Just put the potatoes and 1 cup of the milk into a blender and puree away. Pour back into the pot and beat in the remaining milk. See? No worries.
- Add the celery and leeks into the whipped potato pot and if you have an immersion blender, puree it all together. No immersion blender either? Put it back into your blender, in batches and puree it all.
- Beat in the sugar and season with salt and white pepper to taste.
- As is....it tastes amazing!
- Now, for a little added amazingness.....check this out...
- In a small bowl, mash 4 - 6 TB of softened butter and 3 TB of your choice of a fresh herb together
- Divide the butter / herb mixture between the serving bowls, blend the servings of hot soup into the bowls with the butter / herb mixture, top with croutons and maybe a little extra minced herbs and serve
NotesI was in the mood for a potato soup. Came across the recipe in Mastering the Art of French Cooking, Volume Two. It's amazing! Simple flavors blended together to make a deliciously clean soup. I do believe this is now one of my favorite soups. Ever
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