Smooth Satiny Celery Soup
Indulge in the rich and velvety goodness of Smooth Satiny Celery Soup, a comforting classic elevated with a luxurious texture and delicate flavors. This easy-to-make recipe transforms humble celery into a showstopping dish, blending it with sautéed onions, fragrant garlic, and a creamy base of whole milk and heavy cream for a luscious finish. A hint of roux thickens the soup, while pureeing ensures a smooth, silky consistency that’s perfect for cozy dinners or elegant starters. Garnished with fresh parsley and best served with crusty bread, this celery soup strikes the perfect balance of savory and creamy, making it a must-try for soup lovers.
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Recipe Information
Ingredients
- 6 pieces celery stalks
- 1 medium yellow onion
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 pieces garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon olive oil
Instructions
Wash the celery stalks thoroughly, then slice them into thin pieces. Dice the onion finely and mince the garlic cloves.
In a large saucepan, heat the olive oil and butter over medium heat. Add the diced onion and garlic, stirring occasionally, and sauté until softened and translucent, about 5 minutes.
Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
Gradually pour in the chicken or vegetable stock while stirring, ensuring there are no lumps. Add the sliced celery and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 20 minutes, or until the celery is completely tender.
Using an immersion blender (or a regular blender in batches), puree the soup until smooth. For an ultra-smooth texture, you can strain it through a fine-mesh sieve.
Return the soup to the pot and stir in the whole milk and heavy cream. Heat gently over low heat, but do not let it boil.
Season the soup with salt and black pepper to taste. Taste and adjust the seasonings as needed.
Serve warm in bowls, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.9 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 489 mg | 38% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1460 mg | 31% | |
*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.
