Cream of Celery Soup with Walnut-Currant Salsa

Name: Cream of Celery Soup with Walnut-Currant Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 head celery (about 1.5 lbs.), cut into 1-inch pieces, leafy tops and centers chopped and reserved; 1 to 2 small onions, diced to yield 2 cups; Kosher salt and freshly ground black pepper; 6 cups vegetable stock or water; 1 /2 to 1 cup heavy cream; 1/2 cup raisins or dried currants; 1/4 cup white balsamic vinegar; 1/2 cup roughly chopped, lightly toasted walnuts, see notes above; 1 teaspoon celery seed; Extra-virgin olive oil; flaky sea salt such as Maldon, if you have it, or kosher salt

Instructions

Prep:30minCook:30min

From Joshua McFadden's Six Seasons To toast walnuts: Preheat the oven to 350ºF. Spread the walnuts on a sheet pan. Transfer to the oven and cook for about 9 minutes or until the nuts are golden and smelling toasty. Remove, let cool, then, if you’re up for it, transfer to a tea towel and rub away the skins. Then transfer nuts to a sieve and shake to remove the papery skins. Alternatively, toast in a skillet over medium heat until golden—watch closely.

Updated at: Sun, 08 Dec 2024 20:30:43 GMT