Creamy Celery Soup With Brown Butter & Pesto

A last drizzle of pesto enhances the taste flavor.

Photo by Julia Gartland

SERVES 5

Ingredients

• 4 tablespoon unsalted butter

• 3 pound celery, chopped

• 2 medium potatoes, peeled and diced

• 1/2 teaspoon kosher salt, plus more to taste

• 5 cup chicken stock

• 1/3 cup pesto

Instructions

• In a substantial Dutch oven or heavy-bottomed soup pot, incorporate the butter.

• Heat the butter over medium-high heat, occasionally turning the pan, until the butter starts to brown. Initially, it will froth, then the froth will diminish, and the solids at the base will start to acquire color. Observe for amber flecks that start to darken; this process will require around 5 minutes. Cease cooking immediately before to the butter achieving a deep golden-brown hue; it should remain somewhat lighter than customary, as the cooking process will continue.

• Reduce the heat to medium, include the celery and potato, and season with salt. Sauté, stirring intermittently, for approximately 8 minutes or until the celery starts to become tender.

• Incorporate the chicken stock and allow it to simmer for around 20 minutes.

• Utilize an immersion blender to achieve a creamy consistency in the soup. (This can also be accomplished in a blender; however, exercise caution while transferring hot liquids and proceed in batches.) Sample the soup and include salt as necessary.

• Distribute across bowls and include a substantial tablespoon of pesto into each bowl. Serve at an elevated temperature.