Celery Cream Soup
Indulge in the comforting, velvety goodness of Celery Cream Soup, a deliciously creamy soup perfect for any season. This recipe transforms humble celery stalks and a touch of onion into a rich, silky blend, enhanced with the delicate nuttiness of butter and the subtle richness of heavy cream. A quick roux ensures a thick, luxurious texture, while vegetable or chicken broth balances the flavors with a savory depth. Finished with a sprinkle of fresh parsley for a pop of freshness, this wholesome soup comes together in just 40 minutes, making it an ideal choice for a weeknight dinner or an elegant appetizer. Serve it with a crusty baguette, and enjoy a dish that’s as comforting as it is sophisticated. Perfect for lovers of creamy soups and fresh, earthy flavors, this recipe is bound to become a new favorite in your rotation.
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Recipe Information
Ingredients
- 8 pieces celery stalks
- 1 medium yellow onion
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
Instructions
Wash and trim the celery stalks, then chop them into small pieces.
Peel and finely chop the onion.
In a large pot, melt the butter over medium heat. Add the olive oil to prevent the butter from burning.
Add the chopped onion to the pot and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the chopped celery and cook for another 5 minutes, stirring occasionally, until slightly softened.
Sprinkle the flour over the celery and onions, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the broth, stirring continuously to prevent lumps. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes, or until the celery is tender.
Carefully transfer the soup to a blender in batches or use an immersion blender to puree the soup until smooth and creamy.
Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat, but do not let it boil.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6151 mg | 267% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
