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Cream of Celery Soup Recipe
Cream of celery soup is super easy to make, delicious and the perfect way to use up a leftover head of celery. Cooking transforms the flavour of celery - this will win over the celery haters!
Servings: 6 portions
Equipment
- Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft
Ingredients
- 300 g celery - 1
- 200 g potato - 2
- 100 g leek - 3
- 1 small onion - about 60g
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp butter
- 1 stock cube / pot - vegetable or chicken by preference
- water - see instructions
- 1 tsp celery salt
- 4 tbsp double / heavy cream
Instructions
- Prepare the vegetablesCelery – trim, removing any thick fibres, then cut into 5 cm / 2 inch lengths. Chop up the root end, it is packed with flavour. Reserve some of the leaves for garnish.Potato – dice – as long as the skins are thin and in good condition, you do not need to peel.Leek – trim the tough outer leaves, cut in half lengthwise and then slice. If it is muddy or sandy it will need a good rinse. I usually give it a quick spin in the salad spinner to dry it off.Onion – Peel and diceGarlic – Peel and chop300 g celery, 200 g potato, 100 g leek, 2 cloves garlic, 1 small onion
- Heat the butter and oil in a medium saucepan or pot with a well fitting lid and sauté the leeks and onion, over a medium heat, stirring all the time, until they are fragrant, about 5 minutes.1 tbsp olive oil, 1 tbsp butter
- Add the celery, potato and garlic and saute for another few minutes.
- Now add the stock cube (no need to dissolve it, just throw it in) and celery salt, and top up with water so that the vegetables are not quite covered. This will be about 2 1/2 cups (about 600ml) of water. Put the lid on and simmer on the lowest heat for 15–20 minutes.1 stock cube / pot, 1 tsp celery salt
- Check to see that the potato is cooked through. It should be soft and yielding when poked with a knife.
- Remove from the heat and blend until smooth and velvety. By far the best way to do this is with a simple stick blender.
- Finally, swirl through the cream, taste and adjust the seasoning if needed.Serve garnished with celery leaves
Notes
Ingredients
Ingredients quantities are a guide as vegetables do not come in standard sizes. . The recipe will walk you through getting the perfect texture and flavour of soup every time. You want approximately 3:2:1 celery : potato : leek by weight.
- Celery - 1 small head - if you remove about 4 sticks from a regular celery head it is about the right amount. I use celery all the time as an ingredient so it gets used. Otherwise use it all and add a bit more of everything else.
- Potato - a smallish potato that will fit comfortably in the palm of your hand. Adding more potato without scaling up the other ingredients can result in a thick gloopy soup, so don't be tempted to add a massive spud here.
- Leek - 1 small trimmed leek - I removed most of the green to keep the soup a pale colour, but it doesn't matter that much, a larger leek will just make the soup taste more strongly of leek.
- If you do not have celery salt just add a pinch of salt in its place.
- If you are making a batch for the freezer, use 500 ml stock for a slightly more concentrated soup that takes up less space. You can thin it and add the cream when you come reheat it.
- Do be careful when blending soup and don’t use a jug blender with the bung in place!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 236mg | Potassium: 272mg | Fiber: 2g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.4mg