Creamy Celery Soup
Ingredients
- 1 bunch celery, with leaves (about 7 - 8 large stalks)
- 1 pound potatoes
- 1 large onion
- 4 T butter
- ¼ t salt
- 3 T King Arthur Gluten Free Measure for Measure Flour
- 6 cups water
- 1 T sugar
- 1 T dried sage
- 1 bay leaf
- ¼ loaf sourdough bread
- ½ cup heavy cream
Instructions
- Prep the veg - Wash and chop the celery, reserving a few leaves for garnish. Chop the potato into small cubes - no need to peel. Peel and dice the onion.
- Sauté the veg - Melt the butter in a large soup pot, then add in the onion, potato, and celery. Sauté until very soft, but not browning. If you need to add some of the water, go ahead.
- Make a roux and build the soup - Sprinkle in the flour and stir for a minute our so. Slowly whisk in the rest of the water. Add the sugar, sage, and bay leaf. Simmer for about 20 minutes or so.
- Simmer and make the croutons - While the soup is simmering, preheat your air fryer. Cut the bread into 1-inch cubes - there's no need to remove the crusts. Toss with olive oil, salt and pepper and toast in the air fryer for about 10 minutes. Take out of the oven and set aside.
- Finish - Take the soup off of the heat and remove the bay leaf. Buzz the soup with an immersion blender until it is very smooth, then stir in the cream. Garnish with celery leaves and sourdough croutons, and serve.
