Name: Creamy Chinese Celery Soup
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 1 medium leek (white and pale green parts only), chopped; 1 medium russet (baking) potato; 1/2 cup chopped shallot; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces; 1/2 cup dry white wine; 4 cups chicken stock or low-sodium chicken broth (32 fl oz); 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 (1/4-inch-thick) diagonal baguette slices; 1/4 cup extra-virgin olive oil; Kosher salt to taste; Garnish: fresh Chinese parsley leaves or flat-leaf parsley leaves

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Creamy Chinese Celery SoupRita Maas

This celery looks very much like the variety found in most supermarkets, but its stems are thinner and it has an abundance of leaves that resemble Italian parsley. Cooking mellows Chinese celery's pronounced flavor — for a stir-fry, it's often blanched first.

Active time: 30 min Start to finish: 1 1/2 hr

Cooks' notes:

• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.

• Croutons keep in an airtight container at room temperature 2 days.

Recipe notes

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