屈服：制作大约5-1 / 2杯

Servings:4 to 6

Sweet roasted garlic harmonizes with salty celery and prosciutto in this creamy soup. Since the soup is strained, there’s no need to peel the celery.

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1-1/2 lb. celery (about 1-1/2 heads), ribs trimmed and coarsely chopped (about 6 cups), 1/4 cup inner leaves reserved for garnish
20 cloves garlic, peeled
3 Tbs. olive oil
1 Tbs. sherry vinegar
1 tsp. celery seeds
Kosher salt and freshly ground black pepper
1 oz. thinly sliced prosciutto, finely chopped (about 3/4 cup)
4 cups lower-salt chicken broth
1/4 cup heavy cream
2 Tbs. cornstarch

准备

在th机架位置e center of the oven and heat the oven to 400°F.
在一个大碗里，用2汤匙扔芹菜和大蒜。石油，醋，芹菜种子，1/2茶匙。盐和1/2茶匙。胡椒。转移到镶边烤盘并烘烤，直至斑点斑点，约35分钟。
Meanwhile, in a small skillet, heat the remaining 1 Tbs. oil over mediumhigh heat. Add the prosciutto and cook, stirring occasionally, until crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate and set aside.
Working in batches, purée the celery mixture with the broth in a blender until smooth. Pass through a fine-mesh strainer into a 4-quart saucepan, pressing hard with a spatula to force the liquid through.
In a small bowl, whisk the cream and cornstarch together. Bring the soup to a boil, then lower the heat to a simmer. Whisk the cream mixture into the soup a little at a time until thickened to your liking; you may not need it all. Skim off any foam with a spoon. Season to taste with salt and pepper. Serve garnished with the prosciutto and thinly sliced celery leaves.

（4个评分） Read Reviews

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Chefextraordinaire| 03/08/2017

添加了酪乳，奶油，蘑菇汤，土豆和山药。最佳芹菜，大蒜，马铃薯汤！
Bigdaddy316| 02/06/2016

This is a solid soup that requires very little effort. Overall, this does not have a lot of flavour so it will not hold up as a course on it's own but pairs well with some good crackers and old cheddar. The aroma while cooking is fantastic! All that said, I would make it again, low effort and always have the ingredients on hand.
ephieair| 01/29/2016

This recipe doesn't make a very large batch. I love celery but thought the flavor came out very odd.
BoatCook| 01/06/2016

The soup had excellent flavor but I found it made quite a bit less than the amount listed in the recipe. Also, the amount of prosciutto appears to be off in the recipe. 1 ounce seems about right but it is way less than 3/4 of a cup. I think the right measurement is probably 1/4 cup.