Creamy Soup of Chinese Celery and Leeks

Name: Creamy Soup of Chinese Celery and Leeks
Yield: Serves 6 as a first course
Ingredients: 2 quarts water; ¼ cup white rice (preferably medium- or short-grain); 3 medium leeks; 2 bunches cilantro (coriander), preferably with roots; Lemon juice; About 6 tablespoons heavy cream or 3 tablespoons sour cream; 2 teaspoons kosher salt; ¼ teaspoon fine-ground white pepper; About 6 tablespoons heavy cream or 3 tablespoons sour cream; About 1¼ pounds Chinese celery

Preparation info

Serves
6
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For this gentle but rich-scented soup, “throwaway” parts of celery, leek, and cilantro are first simmered to make a fragrant broth. The vegetables are cooked in the broth until soft and mellow, and then a raw mince of the same vegetables is added for another layer of flavor and subtle crunch.

Ingredients

About 1¼ pounds Chinese celery
3 medium leeks
2 bunches

Starter
Soup
Vegetarian
Gluten-free

Method

Prepare broth: Trim celery base to separate branches. Wash in several changes of water. Cut off leaves and place them in soup pot. Cut dark green parts from leeks; slice, wash these well, and add to pot. Cut off cilantro stems and roots (if any), reserving leaves for later. Scrub roots and stems; rinse and chop; add to pot. Add water, cover, and boil gently to extract fl