This Mary Berry Celery Soup is made using olive oil, onion, garlic, celery, potatoes, vegetable stock, and parsley. This hearty Celery Soup recipe creates a soothing dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Mary Berry Celery Soup Ingredients
- 1-2 tbsp of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, peeled and crushed
- 2 lbs of fresh celery, cleaned and chopped
- 1 qt of vegetable stock
- 1 lb of potatoes, peeled and quartered
- A good handful of fresh parsley, roughly chopped
- Salt and pepper to taste
How To Make Mary Berry Celery Soup
- Prepare the saucepan: Begin by heating 1-2 tbsp of olive oil in a large saucepan over medium heat, ready to start the sautéing process.
- Sauté the aromatics: Add the finely chopped onion and the crushed garlic cloves to the heated oil, sautéing them for about 5 minutes until the onions are softened and translucent.
- Add the main vegetables: Introduce the cleaned and chopped celery along with the quartered potatoes into the saucepan, stirring them well to ensure they are evenly coated with the flavored oil.
- Pour and boil: Gradually pour in the quart of vegetable stock, then increase the heat to bring the mixture to a steady boil, setting the stage for the flavors to meld.
- Reduce heat and simmer: Once it reaches a boil, reduce the heat to low, cover the saucepan, and allow it to simmer gently for 20-25 minutes until the vegetables are tender and fully cooked.
- Blend and season: Stir in the roughly chopped parsley and continue to simmer for another 5 minutes; then use an immersion blender to blend the soup until it achieves a smooth and creamy consistency. Season with salt and pepper to taste, adjusting the flavors as desired.
- Serve: Serve the velvety soup hot, paired with slices of crusty bread for an ideal comfort meal.
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Recipe Tips
- Boost the umami flavor: To enhance the depth of the soup’s flavor, consider adding a tablespoon of tomato paste during the sautéing process.
- Enhance with creaminess: For a creamier texture without the cream, blend in a half cup of cooked white beans before you do the final blend.
- Increase the heat: If you like a bit of spice, a pinch of red pepper flakes added with the vegetables can give a nice, gentle heat.
- Enhance the freshness: A squeeze of lemon juice or a sprinkle of lemon zest added after blending can brighten the flavors wonderfully.
What To Serve With Celery Soup
Serve your hearty Celery Soup with a warm quinoa salad, steamed green beans, caramelized shallots, rosemary focaccia, and a crisp apple slaw.
You can also pair it with roasted beet chips, or spiced pear compote.
How To Store Leftover Celery Soup
To Refrigerate: Store the soup in an airtight container; it will keep well for up to 5 days. Ensure the container is sealed tightly to maintain freshness and prevent absorbing other flavors from the fridge.
To Freeze: Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. It freezes well for up to 2 months. Label with the date to keep track.
How To Reheat Celery Soup
In The Oven: Pour the soup into an oven-safe dish, cover with aluminum foil, and reheat at 350°F for about 20-25 minutes, or until hot throughout; stir halfway through for even heating.
In The Microwave: Transfer the soup to a microwave-safe bowl, cover loosely, and heat on high for 3-4 minutes, stirring every minute to ensure even heating.
In The Air Fryer: If reheating a thicker version of the soup, set the air fryer to 300°F and heat for about 10-15 minutes, stirring occasionally, until thoroughly warmed.
Frequently Asked Questions
How can I thicken this Celery Soup if it’s too thin?
To thicken the soup, you can blend in some extra cooked potatoes or a tablespoon of cornstarch dissolved in water. Add slowly and blend well to achieve the desired consistency.
Can I make this Soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Combine all ingredients in the cooker and set it on low for 6-8 hours or high for 3-4 hours. Blend and season before serving.
Mary Berry Celery Soup Nutrition Facts
Amount Per Serving
- Calories 273
- Total Fat 16g
- Saturated Fat 5.2g
- Trans Fat 0.5g
- Cholesterol 20mg
- Sodium 964mg
- Potassium 786.4mg
- Total Carbohydrates 21g
- Dietary Fiber 2g
- Sugars 5.3g
- Protein 12g
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Mary Berry Celery Soup
Description
This Mary Berry Celery Soup is made using olive oil, onion, garlic, celery, potatoes, vegetable stock, and parsley. This hearty Celery Soup recipe creates a soothing dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the saucepan: Begin by heating 1-2 tbsp of olive oil in a large saucepan over medium heat, ready to start the sautéing process.
- Sauté the aromatics: Add the finely chopped onion and the crushed garlic cloves to the heated oil, sautéing them for about 5 minutes until the onions are softened and translucent.
- Add the main vegetables: Introduce the cleaned and chopped celery along with the quartered potatoes into the saucepan, stirring them well to ensure they are evenly coated with the flavored oil.
- Pour and boil: Gradually pour in the quart of vegetable stock, then increase the heat to bring the mixture to a steady boil, setting the stage for the flavors to meld.
- Reduce heat and simmer: Once it reaches a boil, reduce the heat to low, cover the saucepan, and allow it to simmer gently for 20-25 minutes until the vegetables are tender and fully cooked.
- Blend and season: Stir in the roughly chopped parsley and continue to simmer for another 5 minutes; then use an immersion blender to blend the soup until it achieves a smooth and creamy consistency. Season with salt and pepper to taste, adjusting the flavors as desired.
- Serve: Serve the velvety soup hot, paired with slices of crusty bread for an ideal comfort meal.