Souper Celery Soup
Submitted by rjkiel
Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minCelery doesn’t always get its moment in the spotlight, but this soup changes that in a hurry.
Chopped celery, potatoes, and onion gently stew in butter before simmering in chicken stock until everything goes soft and yielding.
A quick spin in the blender turns it all into a smooth, pale-green puree that’s lighter than cream-based soups but still feels satisfying.
Milk stirs in for a touch of richness, and then fresh grated carrot and celery get tossed on top for a pop of color and crunch.
Serve it with a thick slice of crusty bread and call it lunch.
Pro Tips
- Stewing the vegetables in butter with the lid on before adding stock builds a sweeter, rounder flavor than just boiling everything together.
- Grate the carrot and celery garnish on the fine side of a box grater. You want delicate wisps, not chunky shreds.
- Fresh dill instead of parsley gives this a Scandinavian twist that pairs beautifully with the celery.
Ingredients
Directions
Melt butter in a large pot.
Add chopped celery, onion and potatoes.
Cover pot and stew vegetables over low heat for 10 minutes without browning.
Add stock and herbs; cook vegetables until soft, about 30 minutes.
Purée the mixture in a blender.
Stir in milk and adjust seasonings.
Toss in grated carrot and celery.
Reheat to just below the boiling point.
Serve with fresh bread.
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