Cream of Celery Soup

Cream of Celery Soup

This Cream of Celery Soup recipe is creamy and velvety. It’s mild yet very flavorful. I love to take simple ingredients and elevate them into something special.

Homemade soups have been on my list of recipes to try for years. I honestly don’t know why I strayed away from soups because I am a huge fan of All soups.

This soup is so easy, and it allows me to showcase celery in a flavorful yet straightforward way. The soft poached egg adds another layer of creaminess that will set this soup apart from the others.

I love adding crackers such as cheese-its or goldfish crackers to the soup for a crunchy kick. I hope you give this velvety, creamy soup a try. Give celery that shot it has been waiting for! Enjoy!

Cream Of Celery Soup

Celery is often over looked as a main ingredient, but in soups, celery can be the star of the show!

Course Soup
Cuisine American
Keyword celery recipe, Cream of celery soup, dougbakes.com
Prep Time 15 minutes
Cook Time 45 minutes
Servings 5 cups
Author Doug Bakes Staff

Ingredients

  • 3 tablespoons butter, divided into 2 Tbsp. and 1 Tbsp.
  • 1 cup chopped onion
  • 1 1/2 cups sliced leeks, white and light green parts only
  • 1 large bunch celery (5 cups chopped for the soup, 1 1/2 cups diced for the topping)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 teaspoon salt 
  • 1/3 cup cream
  • 1/2 teaspoon black pepper
  • parsley for garnish
  • 1 per cup of soup lightly poached eggs

Instructions

  1. Melt two tablespoons butter in a 4 to 5-quart pot on medium heat. Add the diced onion, the leeks, and 5 cups of the chopped celery.

  2. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.

  3. Add stock, bay leaves, salt, then simmer:

  4. Add the chicken stock and bay leaves to the pot. Taste for salt and add salt if needed.

  5. Increase heat to bring to a boil, reduce heat to low, and cover to maintain a simmer. Simmer for 15 minutes.

  6. Braise remaining celery to soften.

  7. While the soup is simmering, prepare the extra celery that will be added next.

  8. In a separate small sauté pan, melt 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter.

  9. Spoon 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.

  10. Remove bay leaves

  11. Using an immersion blender, blend until smooth

  12. Stir in the cream and the braised diced celery:

  13. Top each cup of soup with a soft poached egg

  14. Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped parsley to serve



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