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
• 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 information
Total Time
1 1/2 hr
Yield
Makes 6 servings
Ingredients
For soup
For croutons
Preparation
Make soup:
Step 1
Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add celery and potato and cook, stirring, 2 minutes. Add wine and boil 1 minute. Add broth and simmer, covered, until celery is very tender, about 1 hour.
Step 2
Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.
Make croutons while soup simmers:
Step 3
Preheat oven to 350°F.
Step 4
Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
Step 5
Serve soup topped with croutons.
