Delia Smith’s Celery Soup is made with celery stalks, celery seeds, butter, potatoes, leeks, hot stock, single cream, and milk. This tasty Delia Smith Celery Soup recipe creates a comforting and flavorful soup that takes about 45 minutes to prepare and can serve up to 4 people.
Delia Smith Celery Soup Ingredients
- 12 oz (350 g) celery stalks, trimmed and leaves reserved
- 1/4 teaspoon celery seeds
- 1 oz (25 g) butter
- 4 oz (110 g) potatoes, peeled and cut into chunks
- The white parts of 2 medium leeks, cleaned and sliced
- 1 pint (570 ml) hot stock made with Marigold Swiss vegetable bouillon powder
- 5 fl oz (150 ml) single cream
- 5 fl oz (150 ml) milk
- Salt and freshly milled black pepper
How To Make Delia Smith Celery Soup
- Melt the Butter: In a large pan, melt the butter over low heat.
- Cook the Vegetables: Chop the celery and add it to the pan with the potatoes and leeks. Stir well, coating the vegetables with butter, cover, and cook for about 15 minutes.
- Add Stock and Seasoning: Add the stock, celery seeds, and some salt. Bring to a simmer, cover again, and cook gently for 20-25 minutes until the vegetables are tender.
- Puree the Soup: Puree the soup in batches and return it to the pan. Stir in the cream and milk, then bring the soup back to the boil.
- Season and Finish: Season with salt and pepper to taste. Stir in the reserved chopped celery leaves just before serving for extra color.
Recipe Tips
- Check Vegetable Tenderness: Ensure the potatoes and leeks are very tender before blending; this helps achieve a smooth, creamy texture.
- Blend in Batches: Blend the soup in small batches to prevent overflow and ensure a smooth consistency.
- Season Gradually: Add salt and pepper to taste gradually, as the flavors can intensify when the soup simmers.
- Add Cream Last: Stir in the cream and milk after blending to keep the soup rich and creamy without curdling.
What To Serve With Celery Soup?
This creamy Celery Soup pairs well with crusty bread, a fresh green salad, cheese sticks, or garlic croutons. It can also be served alongside a light sandwich, cheese, and crackers, or a savory tart for a tasty lunch or dinner.
How To Store Leftovers Celery Soup?
- Refrigerate: Let the leftover Celery Soup cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers Celery Soup?
- In The Oven: Transfer the Celery Soup to an oven-safe dish. Cover with foil and heat at 350°F (175°C) for about 20-25 minutes, or until heated through.
- In The Microwave: Place the Celery Soup in a microwave-safe bowl. Cover loosely and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Pour the Celery Soup into a saucepan. Heat over medium heat, stirring occasionally, for about 5-7 minutes or until hot.
Delia Smith Celery Soup Nutrition Facts
Serving Size: 1 cup (about 240ml), makes approximately 4 servings
- Calories: 156
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 790mg
- Potassium: 530mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Deep Fried Jam Sandwich
- Delia Smith Spanish Chicken
- Delia Smith Winter Coleslaw
- Delia Smith Omelette
Delia Smith Celery Soup
Description
Delia Smith’s Celery Soup is made with celery stalks, celery seeds, butter, potatoes, leeks, hot stock, single cream, and milk. This tasty Delia Smith Celery Soup recipe creates a comforting and flavorful soup that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the Butter: In a large pan, melt the butter over low heat.
- Cook the Vegetables: Chop the celery and add it to the pan with the potatoes and leeks. Stir well, coating the vegetables with butter, cover, and cook for about 15 minutes.
- Add Stock and Seasoning: Add the stock, celery seeds, and some salt. Bring to a simmer, cover again, and cook gently for 20-25 minutes until the vegetables are tender.
- Puree the Soup: Puree the soup in batches and return it to the pan. Stir in the cream and milk, then bring the soup back to the boil.
- Season and Finish: Season with salt and pepper to taste. Stir in the reserved chopped celery leaves just before serving for extra color.
Notes
- Check Vegetable Tenderness: Ensure the potatoes and leeks are very tender before blending; this helps achieve a smooth, creamy texture.
- Blend in Batches: Blend the soup in small batches to prevent overflow and ensure a smooth consistency.
- Season Gradually: Add salt and pepper to taste gradually, as the flavors can intensify when the soup simmers.
- Add Cream Last: Stir in the cream and milk after blending to keep the soup rich and creamy without curdling.
Delia Smith Celery Soup