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Active Time
35 minutes
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Total Time
50 minutes
Crunchy sourdough croutons nicely complement the texture of this healthful pureed soup that is made from about a pound of vitaminpacked (and budget-friendly) celery stalks and leaves. The flavor is both savory and incredibly fresh and bright. For an even lighter texture, the whipping cream can be omitted, if you prefer.
Ingredients
Makes 6 first-course servings
Step 1
Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
Step 2
Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
Step 3
Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
Step 4
Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.
Nutrition Per Serving
How would you rate Celery Soup with Sourdough Croutons and Tarragon Swirl?
Leave a Review
Reviews (26)
Back to TopLovely, subtle soup. Don't omit the celery seeds or forget to season -- and the tarragon and croutons are not optional :) I'm eager to see how this freezes; it's every quick to make and delightful for those times when you have extra fresh tarragon.
keberlein
Durham, NC
1/2/2017
Yes 2 forks but that means "good", which is what this is. You have to kind of make it your own because I think it needs additional flavor.
Brenda12360
Dallas, TX
5/30/2013
I agree with everyone else - DO NOT skip the croutons and the tarragon swirl. Also give it a decent bit of seasoning.
chanel11
Australia
6/15/2011
I thought this was a simple and delicious recipe. I would really only make it if I were trying to use up a lot of celery (which is in fact what I was trying to do) so I'm half-and-half on whether I would make it again. That said, it was light yet filling and was very refreshing. I recommend being liberal with the salt and black pepper. It would also be nice with more complex spices. It seems like a good recipe to play around with--for my part, I added fresh ground nutmeg and thought it was really nice.
nonmerci
Portland, Oregon
6/7/2011
I wasn't crazy about the texture of this soup-- pureeing it didn't make it creamy enough to qualify as "velvety," and it wasn't thick enough to qualify as "rustic." I upped the potatoes to thicken it a bit more, but otherwise followed the recipe. I won't make this again.
oingaboinga
Chicago
4/24/2011
LOVED IT!
apcoburn
3/28/2011
Made this for the family. Only change was I added a leek with the scallions because I had one sitting in the fridge. Very nice soup with a fresh celery flavor - very easy too. Don't skip the croutons, they make the dish!
Anonymous
San Mateo, CA
2/16/2011
We've just had this soup for dinner tonight, and it was very good. The only thing I can't figure out is why no salt is called for in the ingredient list. After I pureed it, I added at least a teaspoon, probably more like two, plus a little pepper and a few drops of lemon juice. Seasoning is everything if you want to avoid bland soup. Oh, and the croutons are lovely too, I toasted mine first since my bread was very fresh.
thedrispot
Boston
11/12/2010
Absolutely delicious and easy to make. I used Yukon gold potatoes instead and it gave the soup a rich flavor. A cozy meal for a rainy day!
PennyDaily
Frederick, MD
5/17/2010
Don't skip the tarragon swirl; it elevates the soup from ho-hum to dinner-party worthy.
sshellman
Tampa
4/2/2010
I was inspired by this recipe but went a slightly different route. It turned out fantastic! {2 heads of celery, 1 celery root, 1 yellow onion, 3 green onions, 1 teaspoon celery seed, veggie broth to cover, 1/4 cup yogurt (stirred in at the end), sprinkled with gorgonzola & served with rye toast} Give it a try.
Jess777
Alameda, CA
3/9/2010
Very delicious and easy to make.
kmarcene
Broomfield, CO
1/18/2010
I love this recipe because it is easy and I am almost guaranteed to have the ingredients at home already. No need to run to the store! On that note, because of what I had, I made a few (major) changes. I left out the celery seed, used white onion instead of green onion, and didn't stir in whipping cream. Also, one MAJOR change that I'm glad I did: I used sweet potatoes and carrots instead of regular potatoes. Ok, so maybe I totally changed the recipe, but do this and it will taste wonderful! And it keeps well in the freezer.
acunliffe
Atlanta, GA
12/31/2009
I shouldn't be reviewing this, as I've not made the recipe as written. Wouldn't celery root ( aka celeraic) be a better substitute for the potatoes? The other question I have is whether this might be better pressed through a sieve, and garnished with the chopped green parts of the green onions? When I test this recipe with modifications, I'll let you know how it went
candicebond
12/19/2009
This was rather nice. I didn't include the green onions and I used dried tarragon instead of fresh. Celery has a tendency to be a little bitter so I would add an extra potato next time.
chanel11
Australia
12/14/2009
