Youll be surprised how delicious homemade cream of celery soup can be with this easy recipe.
Time to curl up under a cozy blanket and enjoy a warm bowl of soup.
This week’s pick?
Elise Bauer
A classic cream of celery soup.
Which is silly when you think about it, given how good celery is in soups.
(Can you imaginechicken soupwithout it?)
Elise Bauer
If stalks are rubbery or fall apart from each other easily, it is not fresh.
The leaves should be vibrant green and not wilted.
To store, remove celery from its plastic and tightly wrap the entire bunch in foil.
Simply Recipes / Elise Bauer
Place in the refrigerator crisper drawer.
Stir to combine any ingredients that have separated and reheat over medium heat until bubbly but not boiling.
Freezeleftover soup in a freezer-safe zipper bag or container for up to three months.
Simply Recipes / Elise Bauer
Defrost in the refrigerator.
Stir to combine any ingredients that have separated and reheat over medium heat until bubbly but not boiling.
The celery should be fresh and good on its own, not old or bitter.
Simply Recipes / Elise Bauer
Find another use for it.
Add the chopped onion, leeks, and 5 cups of the chopped celery.
Simply Recipes / Elise Bauer
Cook on medium heat for 10 minutes until softened.
Simply Recipes / Elise Bauer
Add the minced garlic and cook for a minute more.
Add the chicken stock and bay leaves to the pot.
Taste for salt and add salt.
Simply Recipes / Elise Bauer
If not, maybe just a little salt will be needed.)
Increase the heat to bring to a boil.
Then, reduce the heat to low and cover to maintain a simmer.
Simply Recipes / Elise Bauer
Simmer for 15 minutes.
While the soup is simmering, prepare the extra celery that will be added later to the soup.
In a separate small saute pan, melt the remaining 1 tablespoon of butter on medium heat.
Simply Recipes / Elise Bauer
Add 1 1/2 cups diced celery to the butter.
Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan.
Simmer on low for 5 or 6 minutes to soften the celery.
Simply Recipes / Elise Bauer
Remove the soup pot from the heat, and let cool slightly.
Remove and discard the bay leaves.
Using an immersion blender, puree the soup.
If you don’t have an immersion blender, carefully puree the soup in a stand blender in batches.
Return the pureed soup to the pot.
Taste for salt and add more if needed.
Serve hot, sprinkled with freshly ground black pepper and garnished with chopped chives or parsley.
Did you enjoy this recipe?
Let us know with a rating and review!
