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!
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
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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.
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Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.
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Add stock, bay leaves, salt, then simmer:
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Add the chicken stock and bay leaves to the pot. Taste for salt and add salt if needed.
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Increase heat to bring to a boil, reduce heat to low, and cover to maintain a simmer. Simmer for 15 minutes.
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Braise remaining celery to soften.
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While the soup is simmering, prepare the extra celery that will be added next.
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In a separate small sauté pan, melt 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter.
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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.
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Remove bay leaves
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Using an immersion blender, blend until smooth
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Stir in the cream and the braised diced celery:
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Top each cup of soup with a soft poached egg
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Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped parsley to serve