Cream of Celery and Tomato Soup
Nutrition
Calories: 267 kcalCarbohydrates: 22 gProtein: 19 gFat: 29 gSaturated Fat: 21 gCholesterol: 150 mgSodium: 1011 mgFiber: 10 gSugar: 15 gVitamin A: 60.075 IUCalcium: 151 mgIron: 14 mg
Ingredients
- 4 tbsp butter
- 10 stalks celery stalks with leaves, chopped
- 1 med onion chopped
- 1 tsp sweet Hungarian paprika
- 6 cups chicken broth
- 1 bay leaf
- 1/2 tsp dried summer savory
- 3 med tomatoes peeled, seeded, and chopped
- 1 dash salt to taste
- 1 dash white pepper to taste
- 1/2 cup heavy cream
- 1/2 cup sour cream at room temperature
- 3 each egg yolks
- 1 bunch parsley chopped fresh
Instructions
- In a large saucepan, melt the butter and in it cook the celery and onion over moderately low heat, stirring, for 15 minutes.
- For the last minute of cooking, add the paprika and stir. Add half the stock, or enough to cover the vegetables, the bay leaf, and the savory and bring to a boil.
- Lower the heat and simmer, partially covered, for 20 minutes, or until the vegetables are tender.
- Remove the bay leaf and purée the vegetables in a food processor or food mill.
- Put the purée in a stainless steel saucepan and add the remaining stock and the tomatoes. Bring to a boil, lower the heat, and simmer for 5 minutes. Add salt and pepper to taste.
- In a small bowl, blend the heavy cream and sour cream and beat in the egg yolks. Whisk in a cup of the hot soup. Whisk this mixture into the soup and simmer until it thickens, stirring constantly. Do not allow the soup to boil or the eggs will curdle.
- Serve in heated bowls and garnish with the chopped fresh parsley.