Cream of celery soup
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
When it comes to soups, celery is most often relegated to the side of stir-fries, but in this creamy soup, it's the star! A whole bunch of celery stalks and celery root infuse the soup with a spicy, warming flavor, perfect for a cool fall day. The soup is blended with cream and served with a variety of toppings, such as chopped celery leaves, crispy toasted prosciutto, or almonds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cream soup
- 4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 1 bunch celery, chopped
- 1 small celery root (about 340 g), peeled and chopped
- 1 lava leaf
- 4 cups lightly salted chicken broth
- 1 cup heavy cream
- 1 cup mixed fresh herbs (such as parsley, tarragon, and/or dill)
- 1/4 tsp celery salt
Toppings
- Celery leaves
- Celery salt
- Fried prosciutto
- Toasted almond petals
- Fried leeks
We recommend
Recipes with similar ingredients: celery root, bay leaf, parsley, tarragon, dill, almond, prosciutto, celery salt
Cooking the dish according to the recipe:
- In a large saucepan or Dutch oven, melt the butter and olive oil over medium-high heat. Add the onion, sprinkle with 1/2 teaspoon of salt, and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root, and 1 teaspoon of salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Add the bay leaf, chicken broth, and 2 cups of water and bring to a boil. Reduce the heat to medium-low and simmer until the celery root is very tender, about 20 minutes. Discard the bay leaf. Add the heavy cream and bring back to a boil, then remove from the heat and let cool slightly.
- Pour the soup into a blender in several batches and blend until smooth, adding a few herbs to each batch. Return to the pan and reheat if necessary. Season with salt to taste and serve with toppings.
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