Celery Soup

I adjusted the recipe and made it Pressure Canner friendly!  Here is what I did
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Soup
Cuisine American
Servings 20

Ingredients
  

  • 1 pc. med. onion, finely diced
  • 1 lb. celery, finely diced
  • 1/4-1/2 cup dry white wine
  • 1 clove garlic, minced
  • 1 T. olive oil
  • 1 pc. med. peeled and diced russet potato
  • 1 Qt. chicken or vegetable stock

Instructions
 

  • Sautée in a Dutch oven in 1Tbsp olive oil until translucent, about 10 min. Deglaze with white wine. Add potato and chicken or vegetable stock, season with salt and pepper to taste, simmer 5 minutes.
  • With a slotted spoon add vegetables to hot quarts or pint jars about 3/4 full, add hot stock leaving 1 inch headspace.
  • With a plastic canning tool or chopstick remove air bubbles, check the headspace add liquid as needed.
  • Wipe the rim and threads with a cloth dampened with vinegar.  Place hot lid on jar, add ring and don't over tighten. Place jars in the pressure canner, put on lid vent for 10 minutes.  
  • Put the weighted jiggler on and bring pressure up to 11 lbs. (dial gauge and 10lbs for weighted gauge canners) once desired pressure is achieved set timer for 40 min for either pints or quarts.
  • Turn off heat, wait for pressure to drop, then open lid and wait 15 minutes before placing very hot jars on a towel lined counter or tray.

To prepare Cream of Celery Soup:

  • When ready to use, heat soup then purée with a stand up or immersion blender.  Add 2 Tbsp. of cream, then drizzled with black truffle oil and fresh dill sprig.  It's nice and light, paired well with a steak and cheese quesadilla!
Keyword Celery, Celery Soup