Creamy Celery Soup
A creamy, comforting celery soup that’s low in fat, fiber-rich, and easy to prepare. This soup offers a smooth texture and fresh herbal notes, perfect for a light meal or starter. Can be made on stovetop or in a slow cooker for convenience.
Equipment
- 1 Large soup pot
- 1 Stick Blender (Immersion Blender)
- 1 Slotted Spoon
- 1 Vegetable Peeler
- 1 Slow Cooker (optional)
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves peeled and crushed
- 2 pounds fresh celery washed, strings removed, and chopped into roughly 1-inch pieces
- 1 quart 4 cups chicken or vegetable broth
- 1 pound potatoes peeled and quartered
- A generous handful of fresh parsley chopped (including stems)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Start by cleaning the celery stalks thoroughly. Remove any tough strings by snapping the stalks and peeling off the fibrous ribs with a vegetable peeler or by hand. Chop the celery and onion into uniform, bite-sized pieces to ensure even cooking. Peel and quarter the potatoes to similar-sized chunks.
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onions and cook gently, stirring occasionally, until they turn soft and translucent—about 5 minutes. Stir in the crushed garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Combine Vegetables and Broth: Add the chopped celery, potatoes, and parsley to the pot. Pour in the broth and stir to combine all ingredients evenly. Increase the heat and bring the mixture to a gentle boil.
- Simmer to Tenderness: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for around 30 minutes, or until the celery and potatoes are tender enough to mash easily with a fork but not falling apart.
- Reserve Celery for Texture: Using a slotted spoon, scoop out a few spoonfuls of the chopped celery and set aside. This will be added back later to provide pleasant texture in the final soup.
- Puree the Soup: Carefully blend the soup directly in the pot using an immersion blender until smooth and creamy. If the consistency is too thick, gradually add reserved broth until the desired texture is reached.
- Reintroduce Celery Chunks and Season: Stir the reserved celery pieces back into the puréed soup for a touch of crunch. Taste and season with salt and pepper as needed. Serve hot, garnished with extra parsley if desired.
Notes
- Celery Preparation: To avoid stringiness, select the tender inner celery stalks and always remove tough strings before chopping. Breaking celery by hand can help identify fibrous parts to peel away.
- Broth Options: Vegetable broth is perfect for a vegetarian version, while chicken broth adds depth of flavor. Homemade broth elevates the soup’s taste further.
- Blending Alternatives: If you don’t own an immersion blender, transfer the soup in batches to a countertop blender or food processor to purée. Be cautious with hot liquids and blend in small amounts.
- Slow Cooker Adaptation: For hands-off cooking, sauté the onions and garlic before adding all ingredients into a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until vegetables soften, then proceed with blending.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if the soup thickens. This soup also freezes well for up to 3 months.
