Cream of Celery Soup Recipe

Name: Cream of Celery Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: n4 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 1 onion, sliced; Kosher salt; 1 bunch celery, chopped; 1 small celery root (about 12 ounces), peeled and chopped; 1 bay leaf; 4 cups low-sodium chicken broth; 1 cup heavy cream; 1 cup mixed fresh herbs (such as parsley, tarragon and/or dill); 1/4 teaspoon celery salt; Celery Leaves; Celery Salt; Cooked prosciutto; Toasted sliced almonds; Fried leeks

Servings: persons

n4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, sliced
Kosher salt
1 bunch celery, chopped
1 small celery root (about 12 ounces), peeled and chopped
1 bay leaf
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
1/4 teaspoon celery salt
Celery Leaves
Celery Salt
Cooked prosciutto
Toasted sliced almonds
Fried leeks

1
Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat.
2
Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes.
3
Add the celery, celery root and 1 teaspoon salt.
4
Cook, stirring occasionally, until the celery is tender, about 7 minutes.
5
Add the bay leaf, chicken broth and 2 cups water and bring to a boil.
6
Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes.
7
Discard the bay leaf.
8
Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
9
Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed.
10
Stir in the celery salt and serve with toppings.
11
Photograph by Justin Walker

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: n4 tablespoons unsalted butter, 3 tablespoons extra-virgin olive oil, 1 onion, sliced, Kosher salt, and more.

Yes, Cream of Celery Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Celery Soup

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