1⁄2teaspoonground black pepper, to taste(I always use mixed peppercorns)
1⁄8teaspooncayenne pepper (to taste)
1⁄2cupheavy cream (plus more for garnish)
2largecelery leaves, for garnish
Serving Size: 1 (275) g
Servings Per Recipe:8
Calories from Fat 110 g60 %
Total Fat 12.3 g18 %
Saturated Fat 7.3 g36 %
Cholesterol 35.6 mg 11 %
Sodium 295.2 mg 12 %
Total Carbohydrate15.5 g 5 %
Dietary Fiber 2.4 g9 %
Sugars 3.6 g14 %
Protein 4.5 g 9 %
In a Dutch oven over medium heat, add butter and when melted and it starts sizzling, throw in leeks, white onions, celery and water chestnuts. Sprinkle on some salt to help sweat the vegetables, stir well, and cover for 2 minutes. Stir again and cover for an additional 2 minutes.
Uncover and add pressed garlic; sauté for 1 minute. Add flour and stir to coat before pouring chicken broth; season with celery salt, black pepper, cayenne pepper and lemon juice. Stir and bring the mixture to a boil. Reduce heat to medium-low and let it simmer for 5 minutes.
Using an immersion blender, process to your liking; smooth or with little chunks in it. Stir in heavy cream; taste and adjust if necessary. Spoon soup in warm bowls, drizzle on some heavy cream and garnish with celery leaves. Serves 8.