Smoked Cream of Celery Soup.

Do you ever make something really good, but find yourself at a loss for how to use it all? I did exactly that with last year’s Thanksgiving duck. We smoked the duck to serve alongside our grilled turkey. It was very good, and I rendered the fat, and that was very good…especially in gravy. And then I made broth out of the bones and skin, and put it in the freezer…and left it there. What exactly does one do with a delicacy like smoked duck broth? Well, I have determined if they are doing anything, most people are not posting it on the internet!

So as the world turns and the autumn air brings in a desire for warm, comfort food, I started thinking about soup. I found this bacon cream of celery soup over on The Kitchn and started thinking about my smoked duck broth. If smoky bacon tastes good in this soup, smoked duck broth should too. And it does! It tastes so good, in fact, that I am no longer intimidated by the duck broth, instead, I am going to see what else I can make with it.

Smoked Cream of Celery Soup.

Ingredients

4 thick cut strips of bacon

5 C celery, chopped into 1 inch long pieces

1 small yellow onion, chopped

1 large or 2 small/medium shallots, chopped

2 cloves of garlic, chopped

1 T fresh thyme, removed from stems

1 large potato, cubed

2 C smoked duck broth (can sub smoked chicken or turkey)

2 C chicken broth

2 C milk (you can experiement with how fatty you get-1%, 2% or whole, the soup is pretty creamy without the milk, so you could even try leaving it out)

kosher salt and fresh cracked black pepper to taste

Preheat a large stock pot over medium heat. Ass bacon slices and cook slowly until done. Remove bacon and set aside and chop when cool. Add celery, onion, shallot, garlic, and thyme. Cook for 15-20 minutes, until the celery is soft. Add potato and broth. Increase heat to medium-high, bring pot to a simmer, reduce heat and cover. Simmer for 30 minutes or until potatoes are soft.

Remove from heat. Using an immersion circulator puree until smooth. You can use a blender here, but I highly recommend purchasing the immersion circulator…less chance of burning yourself.

Fold milk and bacon into soup. Serve hot with your favorite garnish.

Enjoy!

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Filed under Appetizer, Outside of the Box, Side Dish, Smoker Fare, Snacks, Soup/Stew

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