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cream of celery soup recipe With Parsley Oil Swirl
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This cream of celery soup recipe is a comforting and simple dish, featuring a velvety texture and a bright, fresh parsley oil swirl. It transforms humble ingredients into a nourishing, budget-friendly, and family-friendly meal perfect for a busy weeknight.
Ingredients
- 4 cups fresh celery stalks, chopped (about 1 bunch or 300g), including some leaves
- 1 medium onion, chopped (about 150g)
- 2 cloves garlic, minced, for soup
- 2 tablespoons butter or olive oil (30ml)
- 4 cups vegetable or chicken broth, low-sodium (960ml)
- 1 medium potato or celeriac, peeled and diced (about 200g)
- 0.5 cup milk or cream (120ml), whole milk or heavy cream or plant-based milk
- Salt, to taste, for soup
- Black pepper, to taste
- 0.5 cup fresh flat-leaf parsley, packed (about 15g)
- 0.25 cup extra virgin olive oil (60ml), for parsley oil
- 1 small garlic clove, minced, optional, for parsley oil
- 0.25 teaspoon salt, for parsley oil
Instructions
- Prepare Ingredients: Wash and chop celery, onion, garlic, and potatoes or celeriac into roughly 1-inch pieces. Finely chop parsley and garlic (if using), then combine with 0.25 cup olive oil and 0.25 teaspoon salt in a small bowl or food processor until smooth for the parsley oil.
- Sauté Aromatics: In a large, heavy-bottomed pot, melt butter or heat oil over medium heat. Add chopped onion and celery; cook 5-7 minutes until softened and translucent. Add minced garlic; cook 1 minute until fragrant.
- Simmer Vegetables: Stir in diced potatoes or celeriac and pour in vegetable or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer 20-25 minutes until vegetables are very tender. (If liquid seems low, add 0.25 cup more broth).
- Blend Soup: Carefully transfer soup to a sturdy blender (working in batches) or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Return pureed soup to the pot.
- Finish and Season: Stir in 0.5 cup milk or cream, heating gently until warmed through; do not boil. Season generously with salt and black pepper to taste. (Optionally, add a squeeze of fresh lemon juice).
- Serve with Parsley Oil: Ladle hot soup into individual bowls. Drizzle generously with the fresh parsley oil swirl just before serving.
Notes
To make dairy-free, use olive oil and plant-based milk. For gluten-free, use certified GF broth. For low-carb, swap potatoes for cauliflower florets or celeriac. You can add shredded chicken or lentils for a heartier meal. Frozen chopped celery can save prep time. A squeeze of fresh lemon juice at the end can brighten flavors. For richer taste, consider organic celery, pasture-raised butter, or homemade broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 200 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg