Creamy Chinese Celery Soup Recipe

Name: Creamy Chinese Celery Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium leek (white and pale green parts only), chopped; 1 medium russet (baking) potato; 1/2 cup chopped shallot; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces; 1/2 cup dry white wine; 4 cups chicken stock or low-sodium chicken broth (32 fl oz); 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 (1/4-inch-thick) diagonal baguette slices; 1/4 cup extra-virgin olive oil; Kosher salt to taste; Garnish: fresh Chinese parsley leaves or flat-leaf parsley leaves

Servings: persons

1 medium leek (white and pale green parts only), chopped
1 medium russet (baking) potato
1/2 cup chopped shallot
2 tablespoons unsalted butter
1 tablespoon olive oil
2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces
1/2 cup dry white wine
4 cups chicken stock or low-sodium chicken broth (32 fl oz)
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
6 (1/4-inch-thick) diagonal baguette slices
1/4 cup extra-virgin olive oil
Kosher salt to taste
Garnish: fresh Chinese parsley leaves or flat-leaf parsley leaves

1
Wash leek well in a bowl of cold water, then lift out and drain well.
2
Peel and chop potato.
3
Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
4
Add leek and cook, stirring, until softened, about 5 minutes.
5
Add celery and potato and cook, stirring, 2 minutes.
6
Add wine and boil 1 minute.
7
Add broth and simmer, covered, until celery is very tender, about 1 hour.
8
Puree soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids.
9
Discard solids.
10
Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot.
11
Thin with water if desired.
12
Preheat oven to 350F.
13
Brush baguette slices with oil and season generously with kosher salt and pepper.
14
Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
15
Serve soup topped with croutons.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 medium leek (white and pale green parts only), chopped, 1 medium russet (baking) potato, 1/2 cup chopped shallot, 2 tablespoons unsalted butter, and more.

Yes, Creamy Chinese 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.

That's it — enjoy your meal!

Creamy Chinese Celery Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions