Do yourself a favor this coming weekend and carve out a little bit of time to put together this satisfying, sumptuous soup from chef Michael Rozzi at 1770 House. How come? First of all, its artful melding of simple but palate-pleasing flavors create layers of tktktkttktktktktk
The 1770 House potato and celery chowder
Serves 10 people
Ingredients
- 1/2 gallon vegetable stock
- 3 cloves garlic chopped
- 1 medium onion chopped
- 1 1/2 oz extra virgin olive oil plus extra for drizzling
- 1 cup celery diced
- 1 pinch paprika
- 1/2 cup dry white wine
- 1 sprig fresh rosemary leaves removed and chopped
- 1 sprig thyme leaves removed and chopped
- 3 Yukon gold potatoes peeled and cut into chunks
- 2 Yukon gold potatoes cut into 1/2-inch dice
- 1 head celery, both leaves and stalks chopped
- grated Parmesan
- celery leaves chopped
- black pepper to taste
Directions
- Warm olive oil over medium heat in a large soup pot or Dutch oven. Add garlic, celery and onion and cook until soft and translucent, about 6 minutes.
- Increase heat to medium high. Add white wine and reduce by half.
- Add paprika, herbs, potatoes and the vegetable stock.
- Cover, bring to a simmer and cook until potatoes are tender enough to puree.
- Slowly and carefully puree in small batches using a kitchen blender or immersion blender.
- Return soup to pot, place on low heat, add salt and white pepper to taste.
- Add the diced potatoes and celery. Continue to simmer on low until tender, about 30 minutes.
- Ladle the soup into bowls and garnish with the Parmesan, celery leaves and black pepper. Drizzle with olive oil. Enjoy!
