Pilar Valdes' Celery Soup with Honeyed Croutons
ingredients
Celery Soup with Honeyed Croutons
- 2 Tbsp Olive Oil
- 1 Small Leek Cleaned and cut in half lengthwise and into 1/2" half moons
- Kosher Salt and Freshly Ground Black Pepper
- 1 Clove Garlic Sliced
- 1 1/2 Cups 1" Cubed Stale Bread Crusts removed
- 3 Cups Water
- 1 Tsp Red Wine Vinegar
- 8 Stalks Celery Cleaned and roughly chopped
- 1/4 Apple Seeded and cubed
Croutons
- 1 Tbsp Olive Oil
- 2 Tsp Red Wine Vinegar
- 1 Tsp Honey
- 1 1/2 Cups (1/2") Cubed Stale Bread
- 1 Tbsp Diced Celery
- 1 Tbsp Diced Cranberry Sauce
- Kosher Salt and Freshly Ground Black Pepper
- Pink Peppercorns
prep
INSTRUCTIONS:
Soak 1 ½ stale bread in 1 cup of water.
Meanwhile, heat a small saucepan over medium heat. Add 2 tablespoons of olive oil and swirl to coat the bottom of the pan. Add the leeks, season with salt and pepper, and saute until translucent and softened, about 5 minutes (lower the heat if they start to brown.) Add the garlic, and saute until fragrant, about 1 minute more. Add the celery and apple, season again with salt and pepper, and continue to cook until slightly softened. Add 1 ½ cups water and bring the whole mixture up to a boil, and then simmer for an additional 5-8 minutes.(We don’t want to cook this down too long, so as to retain that punchy celery flavor.) Transfer the celery soup, plus the soaked bread and soaking water to a high speed blender. Add 1 teaspoon red wine vinegar. Puree until completely smooth. Check for seasoning. Add the vinegar and adjust salt and pepper as necessary.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, 2 tsp red wine vinegar, and honey. Add the cubed bread and toss to coat. Heat a skillet over medium heat. Add the seasoned croutons and toast until dry and crispy. Allow to cool and combine with remaining finely diced celery.
To serve: pour the soup in a bowl. Sprinkle the diced cranberry on top. Finish with the croutons and serve with plenty of freshly cracked black pepper.
