Delia Smith Celery Soup

Delia Smith’s Celery Soup is a quick and comforting blend of olive oil, onions, garlic, celery, and potatoes. Ready in just 10 minutes, this savory delight serves six, making it an ideal choice for sharing with loved ones.

More Delia Smith Recipe:

• Delia Smith Leek And Potato Soup
• Delia Smith Courgette Soup
• Delia Smith Lettuce Soup

💚 Why You’ll Love This Celery Soup Recipe:

• Velvety Texture: Immerse yourself in the luxurious indulgence of Delia Smith’s Celery Soup, where each spoonful promises a velvety-smooth experience. 
• Balanced Flavors: Savor the symphony of flavors in every bowl – the crispness of celery, the creaminess of potatoes, and the aromatic dance of herbs. 
• Quick Preparation: Bid farewell to lengthy cooking endeavors. Delight in the efficiency of this recipe, offering a shortcut to wholesome goodness. 

❓ What Is Delia Smith Celery Soup Recipe?

Delia Smith Celery Soup is a nourishing concoction featuring diced onions, garlic, sliced celery, and potatoes bathed in a savory broth. Seasoned with bay leaf, salt, pepper, and cayenne, it’s enriched with fresh parsley and dill. 

🥬 Delia Smith Celery Soup Ingredients

• 2 tablespoons olive oil, or butter
• 1 onion, diced
• 4 fat garlic cloves, rough chopped
• 6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish
• 2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
• 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
• 1 cup water
• 1 bay leaf (optional), remove it before blending
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill (small stems ok)
• 1/2 cup fresh parsley (small stems ok)
• 1/2 cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)

🍵 How To Make Michael Symon Celery Soup

1. In a large pot, heat the oil over medium-high heat. Add the onion and stir it around a few times. Let it cook for about 5 minutes, until it turns brown.
2. Stir in the garlic for one to two minutes, until it smells good.
3. Add the potatoes, bay leaf, salt, pepper, chile, broth, and water. Just enough water should be there to cover the vegetables. If it’s not, add a little more. Cover and bring to a full boil. Then lower the heat and let it cook slowly for about 10 minutes, or until the potatoes are soft.
4. Turn off the heat, take out the bay leaf, and add the fresh herbs. Don’t cook the herbs; if you do, they will lose their color!
5. If you are using an immersion blender, blend until the mixture is very smooth. If you are using a standard blender, let the mixture cool down before blending it in smaller amounts.
6. If you want to mix warm soup, don’t fill the blender more than halfway, cover it tightly with a lid and a kitchen towel, and hold it down firmly as you start the motor (on the lowest setting and work your way up slowly) to avoid a “explosion.”
7. Blend well for a minute, or until all the herbs are mixed in and the soup is a bright color. You can add more fresh parsley or a handful of raw baby spinach for more “green” color.
8. Put it back in the pot and turn the heat down to low. You can add sour cream or any of the other options and mix them in. Heat it slowly, being careful not to boil too much or you might lose the beautiful bright color.
9. Warm up a small pan over medium-low heat with a lot of olive oil. This will make the celery leaves crispy. Do not touch the oil until it is hot. For 10 to 20 seconds on each side, fry a “tester” vegetable leaf.
10. Place on a piece of paper towel. If it’s crisp, keep going.
11. Adding a few at a time so it doesn’t get too crowded. If they’re not crispy, fry them for a little longer. Each bowl should have three to five leaves. Niger seeds could be fried in the same oil until you hear them popping.
12. Turn off the heat. Arrange the crunchy celery leaves in the shape of a disc. Put some nigella seeds and oil in the same shape on a spoon. If you want, you can sprinkle hemp seeds on top.

💭 Recipe Tips:

• Use an immersion blender for a smoother texture.
• Allow the soup to cool before blending in a standard blender.
• Add spinach or extra parsley for a vibrant green hue.
• Heat slowly to preserve the soup’s bright color.
• Crispy celery leaves add a delightful texture.

🥪 What To Serve With Celery Soup?

Serve Celery Soup with Crusty Bread, Garlic Breadsticks, Herb-Infused Croutons, Light Salad, Cheese Platter ,Grilled Cheese Sandwich, Roasted Vegetables.

🎚 How To Store Leftovers Celery Soup?

• In the fridge: Store Leftovers Celery Soup in an airtight container for up to 3 days.
• In the freezer: Store Leftovers Celery Soup in a sealed bag or container for up to 3 months.

🥵 How To Reheat Leftovers Celery Soup?

• In the oven: Cover Leftovers Celery Soup with foil to keep it from drying out and heat it in an oven-safe dish at 350°F for 20 minutes.
• In the microwave: Put the celery soup in a microwave-safe container and put it on medium heat for 3 minutes.
• On the stove: Place Leftovers Celery Soup in a saucep and heat for 2 minutes with stir occasionally.
• In the air-fryer: Place Leftovers Celery Soup in an air-fryer-safe dish and reheat for 5 minutes. 

FAQ’S

More Delia Smith Recipe:

• Delia Brussel Sprout Soup
• Delia Chicken Soup
• Delia Smith Mushroom Soup

Delia Smith Celery Soup Nutrition Facts:

• Calories: 183
• Sugar: 5.2 g
• Sodium: 478.2 mg
• Fat: 9.3 g
• Saturated Fat: 2.9 g
• Carbohydrates: 22.1 g
• Fiber: 4.8 g
• Protein: 4.5 g
• Cholesterol: 8.1 mg