Featured Recipe
Celery Walnut Blue Soup
By Kate
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Celery and apple cooked down with leek in olive oil, deglazed with dry vermouth, then simmered with chicken broth and Italian arborio rice until soft. Spinach joins near the end, wilted through. Blended silky, tempered with creme fraiche. Garnished with crumbled blue cheese and toasted walnuts for crunch and sharpness. A savory, tangy starter free of eggs and gluten, adapted for subtle texture shifts and deeper aromatics.
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Prep:
25 min
Cook:
30 min
Total:
55 min
Serves:
6 servings
soup
vegan options
French-inspired
Introduction
Start with mirepoix’s quieter cousin — leek. Its delicate layers call for gentle heat. No rushing here; coax out nuanced sweetness without bitterness. Add celery for that stringy crunch softened by cooking — fibrous yet yielding once broken down. Apple? Not just sweet filler. Its tart acidity cuts through the creaminess. Vermouth instead of wine injects a subtle herbaceous backbone; vegetable broth stands if you want lighter savor. Arborio rice tricks texture sense — swells up creamy, a natural thickener with slight bite left inside. Spinach thrown late keeps its body, color. Blend smooth but eye the body. Creme fraiche, richer and less tangy than sour cream, just enough fat to balance. Blue cheese — optional but sharp edge. Walnuts toasted then chopped fine — crunch, earthiness, a heady nutty flick. No eggs, no gluten, high flavor punch. A soup that relies on layers built patiently, smell guiding when to move on. That sizzle, that hiss of simmer. Know these moments, the kitchen telling you when you’re on track.
Ingredients
About the ingredients
Don’t skimp on the quality of blue cheese or walnuts — crumbled versus melted changes mouthfeel drastically. If you prefer vegan or dairy-free, swap creme fraiche for coconut cream and omit cheese. Celery, try trimming off tough strings using a vegetable peeler before chop for a silkier mouthfeel if you dislike fibrous bits. Leek washing crucial; grit hidden in layered folds can ruin texture and mouthfeel. Arborio preferred to long grain; it breaks down partially releasing starch, thickening broth naturally. Dry vermouth is a subtle flavor enhancer, but chicken or mushroom broth works well for firm savory base. Olive oil is classic, avocado oil lends a neutral taste with a higher smoke point if needed. Spinach fresh is best; frozen or canned watery, adding unwanted dilution.
Method
Technique Tips
Start leeks over moderate heat; too high and bitter compounds develop quickly. Softening first is crucial — you want them translucent but just barely colored. When adding apple and celery, coat in oil fully before liquid, prevents sticking and uneven cooking. Deglaze with vermouth (or broth) as a quick step to dissolve any caramelized bits stuck on pan base — that’s flavor gold. Simmer broth with rice until rice al dente yet tender; test with fork to avoid gummy soup. Spinach last — its delicate leafy structure demands only minutes to wilt, preserving nutrients and color. Blending hot contents requires caution — fill blender halfway, vent lid or cover with towel to avoid splatter. Creme fraiche stirred in off heat preserves texture and prevents splitting. Season at end; salt amplifies flavor but overdoing kills subtlety. Use white pepper to keep appearance pale and taste balanced. Cooling samples can quickly reveal if seasoning is flat or harsh. Garnish last minute, promptly serving to keep walnuts crunch and cheese tang fresh.
Chef's Notes
- 💡 Start with leeks; cook gently, don’t brown. Adjust heat to coax out sweetness. Celery will add necessary crunch. Tip: peel tough celery strings for a better mouthfeel.
- 💡 Add apple and celery; coat fully in oil. Helps with even cooking, prevents sticking. Key step. Deglaze with vermouth, lifts that flavor. Or use broth; just as good.
- 💡 Broth simmering? Rice needs about 20 mins. Test regularly, don’t go mushy. Check that creamy swirl. Swirl, don’t stir too harshly, keeps it from sticking.
- 💡 Spinach in at the end. Cook just until wilted. Too long? You lose color and nutrients. Quick stir is best. Immediate flavors from fresh greens.
- 💡 Blending? Watch out. Fill blender halfway; avoid splatter. Always vent the lid. Unsupported foam will erupt. Adjust consistency by eye; keep it balanced.
- 💡 When adding creme fraiche, do it off heat. Keeps texture intact. No curdling here. Right at the end, adjust seasoning. Use white pepper; lifts flavor without color changes.
