This creamy and delicious Cream of Celery Soup is an easy and nutritious meal that’s perfect for any time of year. Using common ingredients like celery, onions, and leeks, it offers a warm, comforting flavor. Enjoy it with crispy mustard croûtes for an extra touch of texture. Perfect for a quick lunch or dinner!
Ingredients Needed
- 3 tablespoons (42g) butter, divided
- 1 cup (150g) chopped onion
- 1 1/2 cups (180g) sliced leeks, white and light green parts only
- 1 large bunch or 2 small bunches celery, chopped, divided
- 2 cloves garlic, minced
- 4 cups (950ml) chicken stock
- 2 bay leaves
- 1/2 to 1 1/2 teaspoons kosher salt, to taste
- 1/4 to 1/3 cup (60-80ml) cream
- Freshly ground black pepper, to taste
- Fresh chopped chives or parsley, for garnish
How To Make Cream Of Celery Soup
- Sauté the onions, leeks, and celery: Melt 2 tablespoons (28g) of the butter in a large pot (4 to 5 quarts / 3.8 to 4.7 liters) over medium heat. Add the chopped onion, leeks, and 5 cups (600g) of the chopped celery. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the stock, bay leaves, and salt, then simmer: Pour in the chicken stock and add the bay leaves. Taste for salt and add 1/2 to 1 1/2 teaspoons, depending on your preference. Bring the mixture to a simmer and cook for 20-25 minutes until the vegetables are very tender.
- Braise the remaining celery: While the soup is simmering, melt the remaining 1 tablespoon (14g) of butter in a small pan over medium heat. Add 1 1/2 cups (180g) diced celery and cook for 5-7 minutes until softened, then set aside.
- Purée the soup: Remove the soup from the heat and let it cool slightly. Discard the bay leaves. Using an immersion blender, purée the soup until smooth. If using a stand blender, purée the soup in batches, filling no more than one-third of the blender at a time to avoid spills.
- Stir in the cream and braised celery: Return the puréed soup to the pot. Stir in the cream and the braised celery. Taste and adjust seasoning with salt if needed.
- Serve: Ladle the soup into bowls, and garnish with freshly ground black pepper and chopped chives or parsley. Serve hot.
Recipe Tips
- Add salt slowly: If you use unsalted butter or stock, taste the soup and add salt little by little. It’s easier to add salt than to fix soup that’s too salty.
- Braised celery is important: Cooking the diced celery separately makes the soup taste better and adds a nice texture.
- Blend safely: If you use a stand blender, fill it only one-third full. Hold the lid down with a towel to stop hot soup from spilling out.
- Garnish for more flavor: Before serving, add freshly ground black pepper and chopped chives or parsley on top. This adds freshness and looks nice.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Cream of Celery Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. The soup will stay fresh for up to 3 days.
- Freeze: To freeze the soup, let it cool completely before pouring it into freezer-safe containers. The soup can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat, stirring occasionally. Cook for about 5-10 minutes until the soup is heated through.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 163
- Total Fat: 9.7g
- Saturated Fat: 3.9g
- Cholesterol: 32mg
- Sodium: 1009mg
- Potassium: 310mg
- Total Carbohydrate: 14.5g
- Dietary Fiber: 0.7g
- Sugars: 1g
- Protein: 5.7g
Try More Easy Soups:
- Split Pea Soup Recipe UK
- Red Lentil Soup Recipe UK
- Green Soup Recipe UK
- Courgette Soup Recipe UK
Cream Of Celery Soup Recipe UK
Description
This creamy and delicious Cream of Celery Soup is an easy and nutritious meal that’s perfect for any time of year. Using common ingredients like celery, onions, and leeks, it offers a warm, comforting flavor. Enjoy it with crispy mustard croûtes for an extra touch of texture. Perfect for a quick lunch or dinner!
Ingredients
Instructions
- Sauté the onions, leeks, and celery: Melt 2 tablespoons (28g) of the butter in a large pot (4 to 5 quarts / 3.8 to 4.7 liters) over medium heat. Add the chopped onion, leeks, and 5 cups (600g) of the chopped celery. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the stock, bay leaves, and salt, then simmer: Pour in the chicken stock and add the bay leaves. Taste for salt and add 1/2 to 1 1/2 teaspoons, depending on your preference. Bring the mixture to a simmer and cook for 20-25 minutes until the vegetables are very tender.
- Braise the remaining celery: While the soup is simmering, melt the remaining 1 tablespoon (14g) of butter in a small pan over medium heat. Add 1 1/2 cups (180g) diced celery and cook for 5-7 minutes until softened, then set aside.
- Purée the soup: Remove the soup from the heat and let it cool slightly. Discard the bay leaves. Using an immersion blender, purée the soup until smooth. If using a stand blender, purée the soup in batches, filling no more than one-third of the blender at a time to avoid spills.
- Stir in the cream and braised celery: Return the puréed soup to the pot. Stir in the cream and the braised celery. Taste and adjust seasoning with salt if needed.
- Serve: Ladle the soup into bowls, and garnish with freshly ground black pepper and chopped chives or parsley. Serve hot.
Notes
- Add salt slowly: If you use unsalted butter or stock, taste the soup and add salt little by little. It’s easier to add salt than to fix soup that’s too salty.
- Braised celery is important: Cooking the diced celery separately makes the soup taste better and adds a nice texture.
- Blend safely: If you use a stand blender, fill it only one-third full. Hold the lid down with a towel to stop hot soup from spilling out.
- Garnish for more flavor: Before serving, add freshly ground black pepper and chopped chives or parsley on top. This adds freshness and looks nice.
Cream Of Celery Soup Recipe UK