Celery Soup Australia
Warm up with a comforting bowl of Celery Soup Australia, a creamy and flavorful classic that’s as nourishing as it is delicious. This simple yet elegant recipe highlights the natural sweetness of celery, elevated by the rich addition of butter, milk, and cream for a velvety texture. Sautéed onion and garlic provide a fragrant base, while diced potato adds heartiness to this soothing soup. Perfectly seasoned with salt, pepper, and optional fresh parsley, this dish offers a delightful homemade touch. Whether served as a light starter or paired with crusty bread for a satisfying meal, this recipe is an easy and wholesome way to bring a taste of freshness to your table. Ideal for weeknight dinners or cozy gatherings, it’s a must-try for fans of creamy soups.
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Recipe Information
Ingredients
- 6 pieces celery stalks
- 2 tablespoons butter
- 1 medium, chopped onion
- 2 minced garlic cloves
- 1 medium, peeled and diced potato
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 1 cup milk
- 0.5 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 4 slices (optional, for serving) crusty bread
Instructions
Wash and trim the celery stalks, then chop them into small pieces.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped celery and diced potato to the pot. Stir well to coat the vegetables in the butter.
Pour in the chicken or vegetable stock. Bring the mixture to a boil, then lower the heat and simmer uncovered for 20 minutes, or until the celery and potato are tender.
Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender or transfer the mixture to a countertop blender to puree the soup until smooth. Be cautious with hot liquids during blending.
Return the pureed soup to the pot. Stir in the milk and heavy cream. Warm the soup gently over low heat without letting it boil.
Season the soup with salt and black pepper to taste.
Ladle the hot celery soup into bowls. Garnish with freshly chopped parsley, if desired, and serve with slices of crusty bread on the side.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 7693 mg | 334% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 32.0 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 573 mg | 44% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2464 mg | 52% | |
*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.
