Print

Cream of Celery Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Silky, comforting cream of celery soup with a subtle blend of savory celery, aromatic onion, and a touch of cream—perfect as a starter or light lunch.

Ingredients

Scale
  • 4 tbsp (60 g) unsalted butter
  • 1 medium onion, finely chopped
  • 4 cups (about 400 g) celery, chopped (including leaves)
  • 2 cloves garlic, minced
  • 3 tbsp all‑purpose flour
  • 4 cups (960 ml) low‑salt chicken or vegetable broth
  • 1 cup (240 ml) heavy cream (or half‑and‑half)
  • Salt & pepper, to taste
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. In a large pot, melt butter over medium heat. Add onion and celery; sauté until softened, about 6–8 minutes.
  2. Stir in garlic and cook until fragrant, about 1 minute.
  3. Sprinkle flour over vegetables and stir to coat; cook for 1–2 minutes to remove the raw flour taste.
  4. Gradually pour in broth, whisking constantly to prevent lumps. Bring to a gentle simmer.
  5. Simmer uncovered for 12–15 minutes until celery is very tender.
  6. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer in batches to a blender.)
  7. Stir in heavy cream and heat through—do not boil. Season with salt and pepper to taste.
  8. Ladle soup into bowls, garnish with parsley or chives, and serve warm.

Notes

  • For extra flavor, sauté a diced potato or leek with the celery.
  • For a lighter version, replace cream with milk or omit it entirely.
  • To make ahead, cook through step 5, cool, refrigerate up to 2 days; then blend and add cream when reheating.
  • Freeze cooled soup in portions for up to 3 months; thaw overnight before reheating.

Nutrition

Find it online: https://ukfinda.com/cream-of-celery-soup/