Back to recipes

Edit Recipe

Recipe Title *

Recipe Photo

Celery Soup with Bacon Croutons from Emily

Replace Photo Remove photo

New photo preview:

Ingredients

Amount

Unit

Ingredient

Preparation

No ingredients yet. Click "Add" to add ingredients.

Directions

In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 12 minutes. Add the celery and cook, stirring, until just starting to soften, about 3 minutes. Add 8 cups of water and bring to a boil, then reduce the heat to moderate. Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.

Meanwhile, in a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to half of a paper towel-lined baking sheet to drain. Melt the remaining 2 tablespoons of butter in the bacon fat. Add the bread and cook over moderately high heat, stirring, until browned and crisp, 8 minutes. Transfer to the other side of the prepared baking sheet; season with salt and pepper.

Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan, whisk in the cre?me frai?che and season with salt and pepper. Serve hot, topped with the bacon, croutons and a drizzle of lemon olive oil.

Notes

Nutrition Facts (per serving)

Calories

Protein (g)

Carbs (g)

Fat (g)

Fiber (g)

Sugar (g)

Sodium (mg)

Cholesterol (mg)

Leave fields empty if nutrition data is not available. Values are per serving.

Cancel

AI Image Search

Title

Danger Zone

Delete this recipe

Once deleted, this recipe cannot be recovered.

Delete Recipe

Are you sure you want to delete "Celery Soup with Bacon Croutons from Emily"? This action cannot be undone.