Soup: United States – Celery Buttermilk Soup with Blue Cheese and Chive Oil

Serving Size: 6

Approximate Time

Prep 15 min

Cook 26 min

Total 41 min

Ingredients

2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil, plus 2 tbsp (30 ml) for chive oil
1 large leek (white and light green parts), thinly sliced (or 1 medium onion, chopped)
6 celery stalks, diced (reserve a few tender leaves for garnish)
1 medium carrot, diced
1 medium russet potato, peeled and cubed
2 garlic cloves, sliced
4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
1 bay leaf
1 cup (240 ml) buttermilk, at room temperature
3 oz / 85 g blue cheese, crumbled, divided
2 tsp fresh lemon juice (plus more to taste)
2 tbsp (6 g) finely minced chives, divided
1 tbsp (3 g) finely chopped fresh dill (optional)
Kosher salt and freshly ground black pepper to taste

Instructions

Warm the butter and 1 tbsp olive oil in a pot over medium heat. Add the leek with a pinch of salt and cook until translucent and soft, 5–6 minutes, without browning.
Stir in the celery, carrot, and potato; season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
Pour in the stock and add the bay leaf. Bring to a gentle boil, then reduce to a simmer and cook until the vegetables are very tender, 18–20 minutes. Remove and discard the bay leaf.
Blend the soup until completely smooth (use a blender or immersion blender). Return to the pot over low heat. If very thick, thin with a splash of stock.
Tempering step: Off the heat, whisk in the room-temperature buttermilk gradually to prevent curdling. Return to low heat just to warm through—do not boil.
Stir in about 2 oz of the blue cheese until mostly melted. Add lemon juice, taste, and adjust salt and pepper. Add dill if using.
Make chive oil: In a small bowl, combine 1 tbsp minced chives with 2 tbsp olive oil and a pinch of salt. (Alternatively, briefly blend for a vivid green oil.)
Ladle into bowls. Garnish with the remaining blue cheese, a swirl of chive oil, extra minced chives, and reserved celery leaves. Serve alongside Buffalo wings to cool and complement the heat.