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Cream of Celery Soup

A smooth, creamy soup that transforms humble celery into an elegant dish. Made with fresh celery, leeks, and a touch of cream.

Ingredients

Scale
  • 3 tablespoons unsalted butter, divided use.
  • 1 large onion, finely chopped.
  • 1 1/2 cups leeks, cleaned and sliced (white and light green parts).
  • 6 1/2 cups fresh celery, chopped and divided.
  • 2 garlic cloves, finely minced.
  • 4 cups good quality chicken stock.
  • 2 fresh bay leaves.
  • 1 1/2 teaspoons kosher salt, adjust to taste.
  • 1/3 cup heavy cream.
  • Fresh black pepper to taste.
  • Fresh chives or parsley for garnish.

Instructions

  1. Melt 2 tablespoons butter in a large pot. Add onion, leeks, and 5 cups celery. Cook until vegetables soften, about 10 minutes.
  2. Stir in minced garlic and cook until fragrant, about 1 minute.
  3. Pour in stock and add bay leaves. Season with salt, bring to boil, then reduce heat and simmer covered for 15 minutes.
  4. In a separate pan, melt 1 tablespoon butter. Cook remaining 1 1/2 cups celery with 1/2 cup soup stock for 5-6 minutes until tender.
  5. Remove bay leaves. Carefully blend soup until completely smooth using an immersion blender or regular blender.
  6. Stir in cream and cooked celery pieces. Season with salt and pepper to taste. Garnish with fresh herbs.

Notes

Use only fresh, crisp celery for best results.
Can be made ahead and reheated gently.
Adjust salt based on whether stock and butter are salted.

  • Author: Chef Stella

Nutrition

  • Calories: 231
  • Fat: 15 g
  • Carbohydrates: 18 g
  • Protein: 7 g