This simple, satiny soup is rich and delicious.
Ingredients
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2 tablespoons butter
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1 ½ pounds (12 to 15 large stalks) celery, sliced ½ inch thick crosswise (about 6 cups), leaves reserved for garnish
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1 medium onion, coarsely chopped
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1 baking potato, (8 to 10 ounces), peeled and cut in ½ inch cubes
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Coarse salt
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1 to 2 tablespoons fresh lemon juice
Directions
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Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
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Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
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Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.