Celery Soup


Fiona Beckett on her Frugal Cook blog http://thefrugalcook.blogspot.com/2009/04/celery-overlooked-veg.html did a post on the humble celery. Mention was made of Cream of Celery soup. This sounded so intriguing I could not wait to get some celery and make some soup.

The next step to look for recipes and I came across a post by Alanna Kellogg at her blog A Veggie Venture http://kitchen-parade-veggieventure.blogspot.com/2006/03/day-345-cream-of-celery-soup.html .

Alanna is very helpful in her recipe because she lists the classic but inserts her variations. She used brown rice and omitted the cream. She certainly inspired me

My version






Enough to soften onion

Garlic raw/roasted

Enough to flavour

Boullion cubes or chicken stock

2 (I used Massel’s vegetarian)

Celery sliced in 1cm pieces

Enough to fill pot, use all leaves and stalk

Potato peeled and cubed



Enough to cover vegetables


Slice the onion and soften in a pan with sufficient butter. Add garlic. Add potato. Stir to coat with butter. Add celery and stir to coat and cover with water. Add boullion cubes to water. Bring to boil and simmer for about 30 minutes or celery is softened. Flavour with pepper. The boullion cubes seemed to have enough flavour to avoid adding extra salt.

Put soup in food processor to blend the soup. I cook my soup in a large pot and used my stab or immersion blender. (Tilt the pot slightly and angle the blender appropriately. This will not make it fine. The proper way is to then filter through a Chinoise to remove bits. I find the variable texture acceptable.

I found 500ml of this soup with a thick bread or croutons a good lunch.











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