Soups on 🥣... Can't beat a hot bowl of soup, eva'. Not just for the cooler weather on the horizon although yes, a good bowl always does the trick to warm you up inside and out, but I'm talking about when you whip a pot up with too much produce or bits of odds and ends in the fridge. Lots of something and waste not leftovers are prime for soup contents! My case was both- a big bunch of celery, and some green onion ends (which I usually save for stir fries) went into this luscious blender celery soup with cream we drooled over 🤤. I lowered the fat by adding 18% table cream and instead thickened the soup with the help of some cornstarch. A hearty lovely green-tinted delishushness I will be making over and over again!
Cream of Celery Soup (adapted by Simply Recipes)
3 Tbsp. butter, divided
1 large onion, chopped1-1/2 cups sliced leeks, white and light green parts only
1 large bunch celery (5 cups chopped for the soup, 1-1/2 cups diced for the topping)
2 cloves garlic, minced
2 bay leaves
4 cups chicken or vegetable stock
1/3 cup of table cream 18%
2 Tbsp. cornstarch dissolved in 1/4 cup water
Salt and ground black pepper to taste
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| Work those knife skillz 🔪!! |
Melt two Tbsp. butter in a thick-bottomed four quart pot on medium heat. Add the diced onion, the leeks/green onions, and five cups of the chopped celery. Cook on medium heat for 10 mins. until softened. Add the minced garlic and cook for a minute more.
Add the chicken stock and bay leaves to the pot. Increase heat to bring to a boil, then reduce to low and cover to maintain a simmer. Simmer for 15 mins.
Meanwhile, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp. of butter on medium heat. Add 1 1/2 cups diced celery to the butter.
Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 mins. to soften the celery. Set aside.
Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the puréed soup to the pot.
Condensed celery and onion flavours in a creamy base for that celery lover in you! Nums...
Full Recipe:
Cream of Celery Soup
3 Tbsp. butter, divided
1 large onion, chopped1-1/2 cups sliced leeks, white and light green parts only
1 large bunch celery (5 cups chopped for the soup, 1-1/2 cups diced for the topping)
2 cloves garlic, minced
2 bay leaves
4 cups chicken or vegetable stock
1/3 cup of table cream 18%
2 Tbsp. cornstarch dissolved in 1/4 cup water
Salt and ground black pepper to taste
Melt two Tbsp. butter in a thick-bottomed four quart pot on medium heat. Add the diced onion, the leeks/green onions, and five cups of the chopped celery. Cook on medium heat for 10 mins. until softened. Add the minced garlic and cook for a minute more.
Add the chicken stock and bay leaves to the pot. Increase heat to bring to a boil, then reduce to low and cover to maintain a simmer. Simmer for 15 mins.
Meanwhile, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp. of butter on medium heat. Add 1 1/2 cups diced celery to the butter.
Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 mins. to soften the celery. Set aside.
Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the puréed soup to the pot.
Stir in the cream, the cornstarch mixture to thicken and the braised diced celery. Season with salt and pepper to taste. Garnish with chives or green onions. Serve hot!
