[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Celery Soup is the most perfect spring soup! It has a lovely fresh flavor and is equally delicious served hot or cold. And to make it even better – it comes together in around 30 minutes!
I adapted this recipe from one I love on bon appétite to include more of the celery and also a few other tweaks 🙂
And I think I have to agree with bon appetite’s test kitchen manager, Brad Leone – “I love this creamy soup so much, I’d bathe in it!”
Spring Produce
Celery
This Celery Soup makes the most of fresh Spring produce. While celery may be available all year, it is a spring vegetable and you are more likely to find market fresh celery during this time of year. Look for bunches that still have their leaves as they look beautiful as a garnish and are delicious in salads.
While celery is typically thought of as a filler and not the star, this soup celebrates it as it ought to be!
Random Celery Facts (to wildly impress your friends) 😉
- Celery was considered an aphrodisiac by the Ancient Romans
- The heaviest head of celery was 75 pounds according to The Guinness World Record
- Celery was known as a nerve soother and Sears Roebuck Co. even featured a celery nerve tonic in its 1897 catalog
Back to the soup…
Sautée Vegetables
Begin by sautéing the vegetables in butter until they have began to soften in a large pot, 8 – 10 minutes. Season with around 1/2 teaspoon each salt and white pepper. Then add the wine and allow it to cook down.[/et_pb_text][el_masonry_gallery image_ids=”1639,1638″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Substitutions
If you are unable to find some of the ingredients or if you don’t have them on hand you can substitute the following:
- Leek – 1 medium Onion
- Celery Root – 1 large Potato
- Fresh Dill – 1 Tbsp Dried Dill (added at the same time as the chicken stock)
- White Wine – You can omit the wine if you wish
- Cream – You can also omit the cream, decrease the amount or substitute half and half
- Chicken Stock – You can make this vegetarian by switching to Vegetable Stock or Broth
Add the Stock
Once the wine has cooked down, add the chicken stock and continue to cook until the vegetables are tender – another 10 minutes or so.
Purée
Now add the soup and fresh dill to a food processor or blender and purée until smooth. If you are using a blender make sure to purée the hot soup in batches to prevent it from building up steam and exploding.
Add Cream
Return the puréed soup back to the pot and stir in the cream. Taste and adjust seasonings to your liking. Heat on medium low to bring up to temperature before serving or cool in the fridge and serve chilled. The short cooking time allows the flavors to stay fresh and the color to stay bright![/et_pb_text][el_masonry_gallery image_ids=”1642,1643″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
What to Serve
As I mentioned, this soup is wonderful either hot or cold – making it perfect for whatever weather may come your way this time of year!
Serve with a swirl of olive oil and tender celery leaves or thinly sliced green apples![/et_pb_text][el_masonry_gallery image_ids=”483,1645″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Celery Soup is light enough for lunch, but also has enough body to keep you full. It tastes wonderful served with a fresh salad like my Spring Pea Salad or even a grilled cheese!
For dinner it makes a lovely starter course – but be warned, you may want to fill up on just this soup! 🙂
What to Pair
White Wine
A dry Riesling or crisp Sparkling wine would pair nicely with the fresh celery flavors.
Red Wine
An earthy Cab Franc or light Pino Noir are good choices for red pairings.
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Celery Soup
Ingredients
- 1 large head Celery chopped, leaves reserved
- 8 ounces Celery Root diced
- 1 large Leek sliced
- 2 cloves Garlic diced
- 1/2 cup Butter
- 1/4 cup White Wine
- 3 cups Chicken Stock
- 1/4 cup Fresh Dill chopped
- 1/2 cup Cream
- 1/2 teaspoon Salt + White Pepper plus more to taste
- METHOD
Instructions
- Begin by sautéing the leeks, garlic, celery and celery root in the butter in a large pot over medium heat. Cook for 8 – 10 minutes until the vegetables are beginning to soften. Season with salt and white pepper. Add wine and allow to cook down.
- Then add the chicken stock, bring to a simmer and cook an additional 8 – 10 minutes – until the vegetables are tender.
- Transfer the soup to a food processor or blender with the dill and purée until smooth.
- Return the soup to the pot and stir in the cream. Taste and adjust seasonings to your liking. Heat over medium low heat if serving hot or chill in the fridge if serving cold. Serve with a swirl of olive oil and tender celery leaves on top. Or try topping with thin green apple slices!
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