Celery-Tomato Soup

Name: Celery-Tomato Soup
Yield: Makes 4 cups (1 l); 4 first-course servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 3 tablespoons coarsely chopped celery leaves (from reserved leaves, plus extra if needed); 1 teaspoon celery seed; 2 teaspoons salt, or less if using commercial broth; 1 tablespoon fresh lemon juice; ½ cup (125 ml) heavy cream; 2 medium ribs celery, trimmed, leaves reserved, peeled, and cut into ¼-inch (.5-cm) dice, or ½ cup (125 ml) Celery Soup Base; 1 medium onion, coarsely chopped; 1½ pounds (675 g) plum tomatoes, halved crosswise, seeds removed, and cut into 1-inch (2.5-cm) pieces; or 2½ cups (625 ml) Plum Tomato Purée; 1½ cups (375 ml) Basic Chicken Stock or commercial chicken broth; 1 bay leaf

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

A lovely soup that is particularly easy if the bases are on hand.

Ingredients

1 tablespoon olive oil
1 medium onion, coarsely chopped
2 medium ribs celery, trim

Asia
Europe
India
Italy
China
Genoa
Milan
Starter
Winter
Summer
Tuscany
Mediterranean
Gluten-free
Soup

Method

In a medium saucepan, heat the oil over medium heat. Stir in the onion and, if using, the diced celery. Cook, stirring, until the vegetables are beginning to soften, about 6 minutes. If using celery base, stir it in now.

If starting with fresh tomatoes, stir them in to the onion mixture with the stock. Bring to a boil. Lower the heat and simmer for 15 minutes, or until the tomatoes are