Sous Vide Cream of Celery Soup

(14)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Celery is known for being lot of things, but creamy isn’t one of them; however, when it’s cooked with potatoes, chicken stock, heavy cream, and butter in the Anova Sous Vide Precision Cooker, then pureed, it takes on an entirely different profile. Serve this cream of celery soup warm or chilled, with celery leaves and a drizzle of good extra-virgin olive oil. Like most soups, this one is better after a night in the refrigerator and will hold for up to three days.
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Ingredients for 6

  • 4 cups diced celery

  • 1 cup peeled and diced Russet potatoes

  • 1 cup diced leeks

  • 1 cup chicken stock

  • 1 cup heavy cream

  • 2 tablespoons butter

  • 2 teaspoons kosher salt

  • 1 teaspoon ground white pepper

  • 1 bay leaf

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and puree until smooth, about 2 minutes.

    • Step 1

      Strain through a fine mesh sieve or strainer, discarding any remaining solids. Serve.

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180 F / 82.2 C Recipe Temp
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