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Celery Soup
Give celery the attention it deserves: the herbal stalks go creamy in this recipe for celery soup, an elegant, affordable dinner or holiday first course.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Brad Leone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●blender
📝 Preparation Steps
1
Combine 1 bunch celery, coarsely chopped, 1 large Yukon Gold potato, peeled, coarsely chopped, 1 medium onion, coarsely chopped, and ½ cup (1 stick) unsalted butter in a medium saucepan; season with kosher salt. Cook over medium heat, stirring occasionally, until onion is softened, 8–⏱️ 10 minutes.
bunch celery, coarsely chopped, plus leaves for serving1large Yukon Gold potato, peeled, coarsely chopped1medium onion, coarsely chopped1Kosher salt
2
Pour in 3 cups low-sodium chicken broth and bring to a simmer. Cook, stirring occasionally, until potato is fork-tender, 8–⏱️ 10 minutes.
low-sodium chicken broth3 cups
3
Transfer celery mixture to a blender; add ¼ cup chopped dill. Blend on low speed until puréed, then increase speed to medium-high and blend until smooth. Strain soup through a fine-mesh sieve into a medium bowl. Add ½ cup heavy cream and stir to combine.
4
Divide soup among bowls. Drizzle with extra-virgin olive oil, top with celery leaves, and sprinkle with flaky sea salt. Editor's note: Head this way for more of our favorite soups and stews, including roasted sweet potato soup, dairy-free lentil soup, and tomato soup with brown butter croutons →
Extra-virgin olive oil (for drizzling)Flaky sea salt
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