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Cream of Celery and Tomato Soup

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Soups and Stews
Servings 6
Calories 267 kcal

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.
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