This celery soup recipe is from Vila Joya, maybe the most special hotel in the Algarve. Vila Joya is a hotel with soul, and is one of the top culinary centers in Portugal. Every year they host a food festival, where top chefs from around the world gather to cook up a storm.  Soup somehow finds its way onto restaurant and household menus for both lunch and dinner. While potatoes are one of the most popular ingredients for soups, Vila Joya’s acclaimed chef, Dieter Koschina, uses celery for his course.

Serves 4

Prep time: 15 minutes
Cook time: 15 minutes (chilling time: 20 minutes)

Ingredients

1 tablespoon olive oil
1 leek, white and pale green parts only, chopped
12 ribs celery, chopped
1 medium onion, chopped
1 small white potato, peeled and chopped
2 cups water
1 teaspoon Kosher salt
Crème fraiche, for garnish
Fresh chives, minced, for garnish

Directions

This celery soup recipe is as easy as can be. Celery in a lot of ways, is the unsung hero of ingredients. It is both versatile as well as healthy. In a large pot, add olive oil over medium heat and cook leeks, celery and onion until softened, about 12 minutes. Add potato, water and salt and simmer, covered, until celery and potatoes are very tender. Using a blender, puree in small batches until smooth. Pass through a fine mesh sieve into a large bowl. Place bowl over a larger bowl filled with ice and cold water to cool. Stir occasionally until cold. Season with salt. Serve with a dollop of crème fraiche and chives. This is a celery soup recipe that will be a summer staple.

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