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Cream of Celery Soup with Almonds

Yields1 Serving

Velouté de céleri aux amandes

 2 tbsp (30 ml) butter
 1 small onion, chopped
 6 celery stalks, sliced
 1 potato, peeled, diced
 ⅓ cup (80 ml) blanched almonds
 4 cups (1 L) chicken or vegetable broth
 2 sprigs coriander
 ½ cup (125 ml) 35% cream
 Salt and ground black pepper
 ¼ cup (60 ml) pitted Gordal olives, crushed
 ¼ cup (60 ml) pitted black Hojiblanca olives, chopped
 ¼ cup (60 ml) roasted almonds, crushed
 ¼ cup (60 ml) celery leaves, coarsely chopped

In a pot, cover and sweat vegetables and almonds in butter for 5 minutes. Season and add vegetable broth. Bring to a boil (adjust heat as needed) and cook for 20 minutes. Add coriander sprigs and continue cooking for 5 minutes.


Puree the soup in blender until nice and smooth. Add cream.


In a bowl, mix all garnish ingredients. Serve soup with olive, almond, and celery leaf garnish.

Qué rico!