Taste the raw celery you plan to use in this soup. The celery should be fresh and good on its own, not old or bitter. If you have a particularly tough or bitter bunch of celery, please don’t use it in this soup, find another use for it.
1 Sauté onions, leeks, 5 cups of chopped celery: Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leeks, and 5 cups of the chopped celery.
Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.
2 Add stock, bay leaves, salt, then simmer: Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.)
Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.
3 Braise remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter.
Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.
4 Purée soup: Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn’t explode). Return the puréed soup to the pot.
5 Stir in the cream and the braised diced celery.
Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.
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Celery soup is a warming autumn and winter favourite that has a lot of flavour and is very creamy. It’s easy to make and goes well with bread or rolls.
1 head of celery
1 onion, peeled and chopped
15g/1/2 oz butter, margarine or oil equivalent (olive oil is best)
900ml/1 1/2 pints
; or water
Salt to taste
Pepper, freshly ground, to taste
- Wash the celery.
Chop it into small pieces. Dispose of most of the leaves but keep some back.
- Fry the chopped onion in the butter or oil in a large pot or saucepan.
Fry without allowing it to go brown, over low heat, for about 5 minutes.
Add the celery and fry for another 5 to 10 minutes. Stir occasionally to prevent the celery or onion from browning.
- Pour in the stock or water.
Place the lid on the pot or saucepan. Allow to simmer for 30 minutes. The celery should be tender at the end of the simmering.
- Remove from the heat.
Allow to cool a little. Pour the soup into a blender or a
. Puree it until smooth. Season to taste.
Return to the pot or saucepan. Reheat very gently; you don’t want it to get hot, just nicely warmed.
You can sprinkle
on the bowl if wished, or some chopped celery leaves from those you’ve kept back.
Add New Question
How do I grow celery?
YouTube videos show simple procedures to re-grow celery using the base end of celery in water.
How long can celery soup last?
It can last a week or two if it’s stored in the fridge and covered well. It could last a few months in the freezer.
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- For a really creamy celery soup, add a few tablespoons of cream at the time of blending. Cheese can also be added at this stage for a cheesier soup.
- If you like a heartier soup, serve before the blending step. The soft celery is delicious, although some people may find it a little slimy, so be aware of this!
Things You’ll Need
Large pot or saucepan
Blender or food processor
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This celery soup is an amazing combination of flavors! I love it and can eat it every day. It is diet-friendly, healthy & comforting. The whole family will love. Takes less than 35 minutes to make.One truly remarkable vegetable to use for a soup is celery. It is well known for its detox properties in the body, it is great for digestion and it’s high in fibre. It might be a simple recipe, but it’s packed with healthful properties, packing in only six calories from each stalk!
MAKING CELERY SOUP
Prepare celery soup by separating the stick of celery from the leaves. Keep only the sticks, removing any stringy parts. Wash the sticks, chopping up into small pieces. Next, peel potatoes and onion and dice up. Once you have all your ingredients prepared, add a good dollop of olive oil into a pan to heat, adding the onion and celery to cook a few minutes. The onion should look transparent when ready. Then add in potatoes and stir everything for about 5-10 minutes with a wooden spoon. Next, add enough vegetable stock to cover your celery soup ingredients completely. Season with your salt and pepper. Boil for about 10-15 minutes or until the potatoes are done. When everything is soft and thoroughly cooked, take off heat & puree everything in blender until smooth with no lumps. So easy!
GARNISHING HEALTHY CELERY SOUP
To garnish the celery soup, add some chopped spring onion over and maybe even some croutons for a delicious and flavorsome meal. If you feel like something a little more dramatic to try, fry up around 150 gm. of sliced mushrooms. When serving, place mushrooms topped on soup with some spring onions over.
Finally, all you need to go with this wholesome meal is some delicious crusty bread, because this soup makes a warm, cozy and very healthy lunch, supper, or snack – anytime.
CELERY SOUP ( VEGAN+ GLUTEN FREE)
Recipe type: Soups
- Celery sticks ( chopped)- 4
- Celery root ( minced)- 2 tbsp.
- Potatoes ( diced)- 500 gm.
- Onion ( chopped)-1
- Vegetable broth ( hot)- 4½ cups
- Olive oil- 100 ml , plus extra 2 tbsp. for frying Porcini mushrooms
- Porcini mushrooms ( sliced)- 150-200 gm.
- Salt- to taste
- Ground black pepper-to taste
- Spring onion ( cut into fine rings)- 1 tbsp.
- In a 25 cm casserole pot heat 100 ml olive oil, add the chopped onion with a pinch of salt & saute until translucent, but do not let it brown. Add in the chopped celery sticks, celery root & diced potatoes. Cook 5-10 minutes, then pour in the vegetable broth and bring to a boil; cover the casserole and cook another 10 minutes or until the potatoes are tender.
- Transfer the soup in a food processor/ blender, or food mill to puree the soup until smooth. Season with salt and ground black pepper.
- In a small pan heat 2 tbsp. olive oil, add the sliced Porcini mushrooms and saute until mushrooms are lightly browned, about 4-5 minutes. Using a slotted spoon, transfer them to a plate lined with kitchen paper.
- Add in the sauteed mushrooms to the soup before serving. Sprinkle some ground pepper & spring onion rings.
If you plan to use store-bought stocks check the packaging for Gluten-Free because some stocks contain gluten.
EquipmentA 25 cm casserole pot, a slotted spoon, a blender/ a food mill/a food processor.
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HEALTHY CELERY SOUP
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|Source Mod||Pam’s HarvestCraft|
Celery Soup is a food item added by the Pam’s HarvestCraft mod.
Celery Soup has no known uses in crafting.