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Active Time
25 minutes
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Total Time
25 minutes
Celery stalks often play a supporting (albeit crucial) role incomforting soupsand节日方面,但他们锋利的草药味道占据了舞台的中心位置in this cream of celery soup recipe. To coax the most flavor out of the veg, sauté the chopped celery with a potato and onion in plenty of butter until soft and tender. (No need for a perfect dice here—you’ll blend the veggies together in the end.) From there, simply add thechicken broth—or make it vegetarian, by swapping invegetable stockorbouillon—and simmer until the potatoes have cooked through, about 10 minutes more. Fresh dill plays up the herbal quality of the celery, while a swirl of heavy cream (cashew creamworks if you want to go vegan) contributes body and heft. Blending the creamy vegetable soup in ahigh-powered blender(such as aVitamix) will yield the most velvety texture, but you may have to work in batches; you could also use animmersion blenderto blend right in the soup pot. (Working with a less-powerful machine? Strain the soup though a fine-mesh strainer after blending.)
Requiring minimal cook time and even less prep time, this quick-cooking celery soup would make an excellent dinner party starter or simple weeknight dinner. Plus, it’s flexible as can be: Feel free to swap onion for leeks or dill for tarragon. Swirl in a dollop of sour cream or chili oil. Is your celery missing its leaves? Fresh parsley works just as well for the garnish. Ladle your soup into bowls and top however you wish, even if that’s just a dusting of freshly ground black pepper.
Ingredients
4 servings
Step 1
Combine1 bunch celery, coarsely chopped,1 large Yukon Gold potato, peeled, coarsely chopped,1 medium onion, coarsely chopped, and½ cup (1 stick) unsalted butterin a medium saucepan; season withkosher salt. Cook over medium heat, stirring occasionally, until onion is softened, 8–10 minutes.
Step 2
Pour in3 cups low-sodium chicken brothand bring to a simmer. Cook, stirring occasionally, until potato is fork-tender, 8–10 minutes.
Step 3
Transfer celery mixture to a blender; add¼ cup chopped dill. Blend on low speed until puréed, then increase speed to medium-high and blend until smooth. Strain soup through a fine-mesh sieve into a medium bowl. Add½ cup heavy creamand stir to combine.
Step 4
Divide soup among bowls. Drizzle withextra-virgin olive oil, top withcelery leaves, and sprinkle withflaky sea salt.
Editor's note:Head this way for more ofour favorite soups and stews, includingroasted sweet potato soup,dairy-free lentil soup, andtomato soup with brown butter croutons→
Leave a Review
Reviews (89)
Back to TopHow many cups is a head of celery? I want to pick it from the garden and don't know how much I need.
Anonymous
8/7/2022
This recipe is excellent. I did make some changes. I used cabbage instead of celery, turnips instead of potatoes, jalapeno peppers instead of onions, cilantro instead of dill, yogurt instead of cream, corn oil instead of olive oil, beef broth instead of chicken broth, paprika instead of salt and coconut oil instead of butter. My wife loved it!
Carl
Chicago
11/5/2021
I made this light soup with garden celery picked in late October, after I planted June 10. I tasted delicious and was slightly granular. Added some tarragon mainly because I wanted a unique spice. What's a waxy potato? heavy cream adds thickness and creamy texture. After pulse processing for 10 seconds it tasted terrific to me and my wife. I will make another batch tomorrow and freeze it. I could have made celery soup in September!
Johnny chef
PA
10/29/2021
This was the best soup ever! I had to use a peeled sweet potato instead of waxy potato and it was so so good. I also did not use the heavy cream. Thank you for this recipe!
Kim Dubil
TN
10/15/2021
I had a large bunch of organic dark green celery with a lot of dark green leaves on it from the farmers market. It was too tough for salad so I looked up celery soup and found this recipe. Used half the butter and left the cream out. I tasted it and felt it was fine without the cream. I ground 1/2 cup of cashews and then pureed them with the soup. I did not strain feeling that it was a waste of good food and less work. Delicious.
loveart
8/6/2021
I’ve made a lot of celery soup; it’s just the go to after a receipt calls for 2 stalks of celery and there is the the rest of the bag left over. It was excellent my fav. I made a few adjustments; I added a little garlic in with the celery, potatoes, & onion. I used 4 cups of chicken broth instead of 3 it’s a whole fatten and I like broth. I cooked it more like 15-20 minutes after adding the broth to make sure the celery was nice and soft. Instead of a blender and straining I used an immersion blender.
bad_ash@mac.com
Naples, FL
7/10/2021
I doubled the recipe but after straining it, ended up with less than I'd expected. The straining is very difficult because the puree is so dense and much of the good stuff was lost. I will reheat it tomorrow and then add the cream, but I'm hopeful it will prove a little tastier then and not require last minute doctoring!
msmettler
San Francisco
4/9/2021
We love this, so quick and easy. I add a good dash of white pepper, but otherwise make it as written. M y 83 year old dad loves it so much he eats the leftovers for breakfast. Thanks for a great recipe.
小牛
North Carolina
3/26/2021
We love this soup hot or cold. We always serve it with celery leaves in the center, a dollop of sour cream, really good olive oil and a sprinkle of cayenne! My neighbors love it, my grandchildren love it and I am making it today for St. Patrick's Day!
foodie from pocatello
Poky and Portola
3/17/2021
The best my husband thought it tasted like Thanksgiving!
Grandma Cea
N California
11/16/2020
I made the celery soup several times already. It is excellent.
Anonymous
Florida
11/10/2020
I made the celery soup... with some modifications. So good! 1 1/2 tbs of butter 1/4 c half&half 1/4 c heavy cream Veggie broth Still rich and creamy and yummy!!
Kimcj
PA
4/18/2020
I'm not a big fan of celery soup, but I had a large bunch of celery to use up. This recipe is amazing. The soup came out phenomenal. I didn't have waxy potatoes, so I used peeled russet potatoes instead. I also used 1/2 and 1/2 instead of heavy cream. I paired it with rosemary bread for a fantastic light lunch.
Kenny Gee
Jamestown, NC
3/22/2020
Overall easy recipe - heavy chicken flavor using the chick broth - next time I'll use veg broth. and maybe 1/2 stalk extra of celery - but for my first time making celery soup I'm proud of it!
Vic713
Illinois
1/31/2020
This soup is delicious! I used half the amount of butter and substituted the heavy cream with 1/3 cup of white beans and 1/3 cup of ricotta. Also added garlic and chili, as I like a bit of spice in my soup. It's wonderful hot or chilled. Though I prefer chilled.
Anonymous
New York, NY
1/12/2020
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