Creamy Celery Soup - Made From Scratch!

Celery soup is one of those light and elegant soups that are often seen on menus but easily be made from scratch at home.

A simple combination of celery and potatoes is simmered until tender and blended until smooth. Meatless Monday has never tasted better!

Celery Soup with croutons on top

Creamy Celery Soup

Perfect for a rainy-day soup or when you need to whip up a quick meal based on what you have on hand!

This great dish uses simple pantry ingredients with a few other items I always have on hand (like butter, a potato, and some celery).

It comes together in one pot in no time at all.

Is Celery Soup Healthy? Even when served without any add-ins, celery has health benefits. When combined with onions it just gets better.

ingredients to make Celery Soup

What’s in Celery Soup?

VEGGIES  This mildly flavored soup is made from celery (of course!), potatoes, and onions. Add carrots, broccoli, or spinach if you’d like!

DAIRY  A very little bit of heavy cream is added to the soup to give it its creamy, rich flavor. Milk will work in a pinch, but the soup won’t be quite as creamy.

HERBS & SPICES  Salt & pepper, fresh dill, and parsley are the final touches to this creamy soup!

How to Make Celery Soup

Celery soup is super easy to make!

  1. Sauté onion and celery in butter until translucent (per recipe below).
  2. Add potatoes and broth, simmer until the potatoes are tender.
  3. Blend, garnish, and serve.

celery and potatoes in a pot and being blended

Pro Tips

  • Use a hand blender (immersion blender) to blend the soup. For chunkier soup, remove some of the celery and potato pieces before blending and chop them a bit. Add them back to the blended soup.
  • If the soup is too thick, add a little more cream and stir thoroughly.

Smooth and Silky

Celery has long fibers and these strands stay intact when cooked. Be sure to blend very well.

Much like potato leek soup, this can be strained to make it perfectly smooth and silky. Strain the blended soup through cheesecloth to remove any stringy bits. If we’re eating it ourselves, I don’t usually bother but for guests, we like to strain it.

finished Celery Soup in a pot

Leftovers

  • To reheat: simmer it on the stove, adding more cream (or milk) to thin as desired. Celery soup is even better the next day when the flavors have had more time to blend. It should keep in the refrigerator for up to 4 days in a sealed container.
  • To freeze: ladle into zippered bags and lay them flat in the freezer. Once frozen, the bags can be stored upright to save freezer space. Use in any recipe that calls for a celery soup base!

More Savory Soups

Did your family love this Celery Soup? Be sure to leave a comment and a rating below! 

bowl of Celery Soup with pot in the background

Celery Soup

Creamy & savory, this Celery Soup is the perfect thing to warm you up on a cold day!
Course Dinner, Entree, Lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 4 cups
Calories 163
Author Holly Nilsson

Ingredients

  • 3 tablespoons butter
  • 1 onion chopped
  • 4 cups celery chopped, ½" thick
  • 1 small potato peeled, chopped ½" thick, about 1 cup
  • 3 cups chicken broth
  • ¼ cup heavy cream
  • 1 teaspoon lemon juice
  • salt & black pepper to taste
  • 2 teaspoons fresh parsley more for garnish if desired
  • fresh dill, croutons, and cream for garnish optional

Instructions

  • Place butter, onion and celery in a large pot. Cook over medium heat until tender without browning, about 5-7 minutes.
  • Add potatoes to pot with broth. Cover and simmer until potatoes are tender, about 20 minutes.
  • Using a hand blender, blend soup until very smooth. Add cream, lemon juice, and seasoning to taste. Simmer 2-3 minutes.
  • Optional: For a smoother soup, strain through cheesecloth to remove any stringy celery bits if desired.
  • Stir in herbs and garnish with a drizzle of cream if desired.

Notes

For chunkier soup, remove some of the celery and potato pieces before blending and chop them a bit. Add them back to the blended soup.
If the soup is too thick, add a little more cream (or broth) and stir thoroughly.
For perfectly smooth and silky soup, strain the blended soup through cheesecloth to remove any stringy bits. If we're eating it ourselves, I don't usually bother but for guests, we like to strain it.
 

Nutrition

Serving: 1cup | Calories: 163 | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 808mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 1mg
close up of Celery Soup with pot in the background with writing
ingredients in pot to make Celery Soup with a title
close up of a bowl of Celery Soup with writing
ingredients to make Celery Soup with finished dish and a title


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