Celery is one of those vegetables that always seems to be added as a faint background flavour, but why not make it the main event. This celery soup recipe really highlights celeries full potential. When cooked that slightly bitter vegetable takes on a wonderful slight sweetness.
I don’t know about you but I always end up buying a bunch of celery and only end up using a couple of stalks. the rest ends up sitting in my fridge until it goes bad. This soup is a fantastic solution for this. Use up the rest of the celery and make soup.
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Tools
- Medium sized heavy bottomed pot
- Wooden spoon or spatula
- Kitchen scale or measuring cups
- Measuring spoons
- Measuring jug
- Immersion blender or countertop blender. I highly recommend the immersion blender it makes blending the soup so much easier and a lot less messy.
- Grater if you have a block of parmesan and not the pre-shredded cheese.
Ingredients for celery soup
Celery. If you are able to source the celery locally or even better grow your own, it will have the best flavour. Try to use only the tender parts of the celery. Celery tends to be a little fibrous especially in the woody ends.
Onion. I suggest using a yellow cooking onion but any sweet onion will work for a soup. Although I wouldn’t use a red onion.
Potatoes. A good floury potato like a russet or maris piper, you need to use a potato that isn’t a waxy potato. We want it to cook down becoming lovely and soft, this kind of potato blends up really well.
Broth. I always tend to use chicken broth or bouillon in my soups, I find that it has so much flavour. But, if you would prefer that the soup be vegetarian then a vegetable broth, bouillon can be used instead.
Celery salt. This add a lot of depth to the flavour of the soup.
Cream. Try to use a good whipping or single cream
Parmesan.
Walnuts. You can take whole walnuts and crush then into smaller pieces using your hands. Another great option is to toast the walnuts first adding more complexity to them.
How to make celery soup
Roughly chop all the vegetables and grate the parmesan if you need to.
In a medium sized heavy bottomed pot melt the butter so that it looks foamy. Once the butter has melted add in the onions and celery. Stir the vegetables into the butter so that they are all coated in the melted butter.
With a medium heat cook for around 8 minutes or at least until the onion and celery start to look shiny and are getting soft.
Add in the potatoes, broth and celery salt. Season lightly with salt and pepper, you can add more later. Give it all a good stir.
Bring it to a boil, cover the pot and reduce the heat so that the soup is at a gentle simmer. I find medium low is a good setting.
Cook for around 25 minutes or until the potatoes are soft. Remove the pot from the heat and using either an immersion stick blender or countertop blender blend the soup until it is smooth.
Place the pot with the blended soup back over the low heat and add the cream and parmesan. Give it a good stir. Gently warm the soup back up again to a gentle simmer.
Place the soup into serving bowls and sprinkle over a few chopped walnuts, around a tablespoon per bowl.
I highly recommend serving the soup hot with some warm crusty bread.
Creamy Celery Soup
A lovely sweet creamy simple soup that is packed full of flavour
Ingredients
- 3 tbsp Butter
- 1 Medium Cooking Onion, roughly chopped
- 550g (roughly 4 cups) Chopped celery
- 2 Russet Potatoes, peeled and cubed
- 500 ml Chicken or vegetable broth
- 1/3 Cup (5 tbsp) Grated parmesan
- 250 ml (1 cup) Whipping cream
- 2 tsp Celery salt
- Salt and black pepper to taste
- Around 6 tbsp chopped walnuts
Instructions
- In a medium sized heavy bottomed pot melt the butter.
- Once the butter has melted add in the onions and celery
- Cook for around 8 minutes until the onion and celery look shiny and have started to soften.
- Add the potatoes, broth and celery salt.
- Bring it to a boil, cover the pot and reduce the heat so that the soup is at a gentle simmer. I find medium low is a good setting.
- Cook for around 25 minutes or until the potatoes are soft.
- Remove the pot from the heat and using either an immersion stick blender or countertop blender blend the soup until it is smooth.
- Place the pot with the blended soup back over the low heat and add the cream and parmesan. Give it a good stir.
- Gently warm the soup back up again to a gentle simmer.
- Place the soup into serving bowls and sprinkle over a few chopped walnuts, around a tablespoon per bowl.
Serve the soup hot with some warm crusty bread.
Notes
- You can use vegetable broth if you would like this soup to be vegetarian.
- You can omit the walnuts if you choose to.
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