Cream of the Crop Celery Soup

Nutriscore Rating: 63/100

Delight in the velvety comfort of Cream of the Crop Celery Soup, a soul-soothing blend of garden-fresh flavors and rich creaminess that's perfect for cozy evenings or an elegant starter course. This recipe elevates humble celery with a symphony of complementary ingredients, including earthy yellow onion, tender potato, and a splash of luxurious heavy cream. A touch of all-purpose flour creates the perfect silky texture, while a fragrant duo of butter and olive oil deepens the flavor. Pureed to a smooth and luscious consistency, this soup is both hearty and refined, with a final flourish of fresh parsley for a bright, herbal finish. With an easy 50-minute prep and cook time, this celery soup recipe is a must-try for anyone seeking a healthy, homemade dish with gourmet flair.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 6 pieces celery stalks
• 1 medium-sized yellow onion
• 3 pieces garlic cloves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 4 cups vegetable stock
• 1 large potato
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

📝 Instructions

11 steps

1. Wash and trim the celery stalks, then chop them into small pieces. Peel and dice the onion and potato. Mince the garlic cloves.

2. In a large saucepan or soup pot, heat the butter and olive oil over medium heat until melted.

3. Add the chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

4. Stir in the minced garlic and cook for 1 minute until fragrant.

5. Add the chopped celery and potato to the pot, stirring to combine. Cook for 5-6 minutes until the vegetables begin to soften.

6. Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

7. Gradually pour in the vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the celery and potato are tender.

8. Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.

9. Return the blended soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.

10. Warm the soup over low heat for 2-3 minutes, but do not let it boil.

11. Ladle the soup into bowls and garnish with chopped fresh parsley before serving. Enjoy!

Nutrition Facts

1 serving (476.4g)

Calories		464
% Daily Value*
Total Fat		31.4 g	40%
	Saturated Fat	16.7 g	83%
	Polyunsaturated Fat	1.0 g
Cholesterol		75 mg	25%
Sodium		1120 mg	49%
Total Carbohydrate		35.7 g	13%
	Dietary Fiber	5.7 g	20%
	Total Sugars	6.2 g
Protein		7.1 g	14%
Vitamin D		0.1 mcg	0%
Calcium		81 mg	6%
Iron		2.4 mg	13%
Potassium		956 mg	20%

*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.

Source of Calories

Fat: 1131 cal (62.2%%)

Protein: 112 cal (6.2%%)

Carbs: 573 cal (31.6%%)