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+ servings
Fresh and creamy celery soup garnished with a sprig of romaine
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Celery Soup

Celery soup is wonderfully bright, fresh and delightfully creamy! The perfect Spring soup!
Prep Time15 minutes
Active Time20 minutes
Yield: 5
Author: Kate O'Brien

Materials

  • 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!