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Cream of Celery Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy celery soup with flavorful mix of onions, garlic, leeks, and rich broth.
Ingredients:
  • 3 tablespoons butter, divided into 2 Tbsp and 1 Tbsp
  • 1 1/2 cups sliced leeks, white and light green parts only
  • 1 large bunch or 2 small bunches celery (5 cups chopped for the soup, 1 1/2 cups diced for the topping)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 cups chicken stock
  • 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
  • 1/4 to 1/3 cup of cream
  • Freshly ground black pepper to taste
  • Fresh chopped chives or parsley for garnish
Instructions:
  • In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onion, leeks, and 5 cups of chopped celery. Sauté for 10 minutes until softened. Stir in minced garlic and cook for another minute.
  • Pour in the chicken stock, toss in the bay leaves, and season with salt. Adjust the salt to your taste preference. Bring to a boil, then lower the heat and cover to simmer gently for 15 minutes.
  • Soften the extra diced celery: While the soup is simmering, melt 1 tablespoon of butter in a small saute pan over medium heat. Add 1 1/2 cups diced celery and pour in 1/2 cup of the simmering soup stock. Simmer on low for 5-6 minutes to soften. Set aside.
  • Blend the soup: Take the soup pot off the heat and cool slightly. Remove and discard the bay leaves. Use an immersion blender to blend the soup. If you don't have an immersion blender, carefully blend the soup in a stand blender in batches, filling it no more than a third full each time (keep the lid secure to prevent splattering). Pour the pureed soup back into the pot.
  • Combine the cream and braised diced celery, then adjust salt to taste. Serve hot, topped with freshly ground black pepper and garnished with chopped chives or parsley. Feel free to share your feedback by rating and reviewing the dish!

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