Silky Cream Of Celery Soup Recipe
Whether it's sweater weather, or the air conditioning is cranked too high, there's nothing cozier than a warm bowl of soup. Making this comforting dish from scratch is easier than you'd think, and it lets you control the various ingredients and flavors to your liking. Plus, if you're making a cream of vegetable soup, you can guarantee that the texture will be perfectly smooth, and free of chunks.
Recipe developer Jennine Rye of The Marshside Pantry created this tantalizingly silky cream of celery soup. Rye comments, "I particularly like this cream of celery soup, because it has a gorgeous smooth texture, and a light but rich flavor." While chomping into a celery stalk is fine, there's nothing like savoring the vegetable in a velvety soup. If you're hosting in the winter months, this dish is an excellent way to get your guests feeling snug. "I love the elegant simplicity of soup, it's always so easy to make, and they always end up being nutritious and soothing," Rye shares. We couldn't agree more!
Assemble the ingredients for this silky cream of celery soup
You'll need some olive oil, celery, a small onion, a garlic clove, and potatoes. Rye explains, "The vegetables just need to be chopped into smallish chunks," and adds that "There's no need for anything too particular or neat in this recipe, one of the many joys of soup making!" As for the potatoes, Rye points out that they add plenty of creaminess to the soup. She recommends using floury varieties, and cautions to "try to lean away from the waxy ones if possible."
Next, you'll need either chicken or vegetable stock, and salt and pepper to season. Whole milk and half-and-half make this soup extra creamy. Finally, Rye suggests garnishing the dish with additional half-and-half, celery leaves, and croutons.
Cook the vegetables
Heat a large saucepan on medium-high, and cook the chopped onions, chopped celery, minced garlic, and peeled and chopped potatoes. Cook for about 10 minutes, while stirring to ensure they don't stick to the pan. Here, Rye highlights that "it's important to keep watching the onions and celery as they fry," and describes that "They ideally should become soft and translucent, but not beginning to color."
If the vegetables end up browning, she notes, "I am sure it will still taste delicious," but remarks that "the soup will lose it's pretty coloring," and "just won't have the same finesse."
Add the stock, and simmer
Pour the chicken or vegetable stock into the saucepan with the vegetables, and sprinkle salt and pepper to taste. Keep in mind that different brands of stock will be seasoned to varying degrees, so it's worth tasting a teaspoonful, and adjusting the seasoning as needed. Let the vegetables simmer in the broth for about 20 minutes, until the potatoes and celery are soft when tested with a fork.
Blend the vegetables
If you have lots of time, let the vegetables and stock cool down a bit, otherwise add them very carefully to a blender. Blend the contents until the mixture is smooth, then pour it back into the saucepan. You can also use an immersion blender to blend the mixture.
Add cream, and serve the soup
Turn the stovetop burner to a low heat, and pour in the milk and half-and-half, stirring to incorporate them into the soup. Once the consistency and color are uniform, and the soup is nice and hot, serve it in bowls. To enhance the soup's presentation, Rye suggests adding celery leaves, croutons, and a swirl of half-and-half to garnish.
If you're wondering how to serve this, she says, "as an appetizer for a big meal, or as a light lunch option." Rye notes, "This soup keeps well in an airtight container in the fridge for 3 to 4 days," and recommends reheating leftovers on the stovetop, or in the microwave.
- 1 tablespoon olive oil
- 1 small onion, diced
- ½ pound celery, chopped
- 1 clove garlic, minced
- ½ pound potatoes, peeled and chopped
- 2 cups chicken or vegetable stock
- Salt and pepper, to taste
- ⅓ cup whole milk
- ¼ cup half-and-half
- 2 tablespoons half-and-half, to garnish
- celery leaves, to garnish
- croutons
- In a large saucepan, add the oil, and cook the onions, celery, garlic, and potatoes for 10 minutes, stirring regularly.
- Add the stock, and season with salt and pepper. Simmer the contents for 20 minutes, until the potatoes and celery are soft.
- Transfer the vegetables to a blender, and blend until everything is smooth.
- Transfer the soup back to the pan with the burner on low, and stir in the milk and half-and-half. Serve the soup hot with celery leaves, croutons, and a swirl of half-and-half to garnish, if desired.
| Calories per Serving | 168 |
| Total Fat | 7.4 g |
| Saturated Fat | 2.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 11.2 mg |
| Total Carbohydrates | 19.9 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 5.5 g |
| Sodium | 677.5 mg |
| Protein | 6.0 g |
