This easy James Martin Celery Soup is a creamy and comforting dish, perfect for a quick and nutritious meal. Made with simple ingredients like celery, potato, and dill, it’s wonderfully versatile and uses pantry staples. The silky texture and fresh flavors make it a standout, especially when topped with crispy bread or celery leaves for crunch.
Ingredients Needed
- 1 bunch celery, coarsely chopped (reserve leaves for serving)
- 1 large Yukon Gold potato / Maris Piper potato (200g/7oz), peeled and coarsely chopped
- 1 medium onion (150g/5oz), coarsely chopped
- 115g (½ cup) unsalted butter
- Kosher salt or fine sea salt, to taste
- 750ml (3 cups) low-sodium chicken broth
- 10g (¼ cup) fresh dill, chopped
- 120ml (½ cup) heavy cream / double cream
- Extra-virgin olive oil, for drizzling
- Flaky sea salt, for garnish
How To Make Celery Soup
- Sauté the vegetables: Combine the celery, potato, onion, and butter in a medium saucepan. Season with kosher salt. Cook over medium heat, stirring occasionally, until the onion is softened, about 8–10 minutes.
- Simmer the soup: Add the chicken broth and bring to a simmer. Cook, stirring occasionally, until the potato is fork-tender, about 8–10 minutes.
- Blend the soup: Transfer the mixture to a blender. Add the chopped dill and blend on low speed until puréed. Increase the speed to medium-high and blend until smooth.
- Strain and mix: Strain the soup through a fine-mesh sieve into a medium bowl. Stir in the heavy cream until fully combined.
- Serve the soup: Divide the soup among bowls. Drizzle with olive oil, garnish with celery leaves, and sprinkle with flaky sea salt.
Recipe Tips
- Chop celery evenly: Cutting the celery into similar-sized pieces helps it cook evenly and blend smoothly for a creamy texture.
- Blend in batches if needed: If your blender is small, blend the soup in batches to avoid spills and ensure a smooth puree.
- Strain for extra smoothness: Straining the soup through a fine-mesh sieve removes any leftover fibers, giving the soup a velvety texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover celery soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the celery soup to cool completely before pouring it into a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a saucepan and warm over low heat for 5–7 minutes, stirring occasionally, until heated evenly.
Nutrition Facts
Serving Size: 1 cup (252g)
- Calories: 181
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 28mg
- Sodium: 1300mg
- Potassium: 247mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Soda Bread
- James Martin Potato Salad
- James Martin Chicken And Leek Pie
- James Martin Sausage Cassoulet
James Martin Celery Soup
Description
This easy James Martin Celery Soup is a creamy and comforting dish, perfect for a quick and nutritious meal. Made with simple ingredients like celery, potato, and dill, it’s wonderfully versatile and uses pantry staples. The silky texture and fresh flavors make it a standout, especially when topped with crispy bread or celery leaves for crunch.
Ingredients
Instructions
- Sauté the vegetables: Combine the celery, potato, onion, and butter in a medium saucepan. Season with kosher salt. Cook over medium heat, stirring occasionally, until the onion is softened, about 8–10 minutes.
- Simmer the soup: Add the chicken broth and bring to a simmer. Cook, stirring occasionally, until the potato is fork-tender, about 8–10 minutes.
- Blend the soup: Transfer the mixture to a blender. Add the chopped dill and blend on low speed until puréed. Increase the speed to medium-high and blend until smooth.
- Strain and mix: Strain the soup through a fine-mesh sieve into a medium bowl. Stir in the heavy cream until fully combined.
- Serve the soup: Divide the soup among bowls. Drizzle with olive oil, garnish with celery leaves, and sprinkle with flaky sea salt.
Notes
- Chop celery evenly: Cutting the celery into similar-sized pieces helps it cook evenly and blend smoothly for a creamy texture.
- Blend in batches if needed: If your blender is small, blend the soup in batches to avoid spills and ensure a smooth puree.
- Strain for extra smoothness: Straining the soup through a fine-mesh sieve removes any leftover fibers, giving the soup a velvety texture.
James Martin Celery Soup