Cream of Celery Soup
We both found this soup to be absolutely outstanding. It’s very creamy with just the right celery flavor.
Servings 6
Calories 655kcal
Ingredients
- 4 tablespoons unsalted butter
- 1 bunch celery chopped (also include the leafy parts)
- 2 medium sweet onions chopped
- 4 cloves garlic minced
- Celery salt to taste
- ground black pepper
- 1 large bay leaf
- 2 large russet potatoes peeled, cubed
- 2 medium celery root peeled, cubed
- 6 cups chicken stock
- 2 cups heavy whipping cream
Instructions
- Heat a large stock pot over medium heat.
- Add the butter and melt.
- Add the celery, onion, garlic, and celery salt and pepper to taste.
- Add the bay leaf and cook the mixture until the celery and onion are tender, about 20 minutes, stirring often.
- Add the potatoes celery root, and chicken stock.
- Bring to a boil then reduce heat a simmer and continue simmering, partially covered, for 20 minutes.
- Puree using an immersion blender. If you do not have an immersion blender you can use a regular blender, working in batches, but let the soup cool some first or it will explode in the blender.
- Stir in the cream and keep over heat until warmed through.
Notes
If you're using a blender make sure to start out on a slow speed! Hot liquids in a blender tend to expand (or explode) if you're not careful.
Nutrition
Calories: 655kcal | Carbohydrates: 62g | Protein: 15g | Fat: 41g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 612mg | Potassium: 1633mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1440IU | Vitamin C: 31mg | Calcium: 199mg | Iron: 3mg