Cream of Celery Soup
Total Time
30 minutes
Rating
5 out of 5 stars
(3)
Ingredients
- 2 tablespoons butter
- 8 celery ribs, diced
- 1 large leek, diced (white and light green parts only)
- 1 medium white onion, diced
- 4 large cloves garlic, minced
- 4 cups vegetable broth
- 2 bay leaves
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 1/3 to 1/2 cup heavy cream
- 1 to 2 tablespoons freshly-squeezed lemon juice
- fine sea salt and freshly-cracked black pepper
- fresh chives, for serving (optional)
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Preparation
Step 1
Melt butter in a large stockpot over medium-high heat. Add the celery, leek, onion and sauté for 6 to 8 minutes, stirring occasionally, until mostly softened. Add the garlic and sauté for 2 minutes, stirring occasionally.
Step 2
Add the vegetable broth, bay leaves, beans and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and simmer for 10 minutes or until the celery is completely tender.
Step 3
Remove and discard the bay leaves. Add ¼ cup heavy cream and 1 tablespoon lemon juice. Use an immersion blender to purée the soup until smooth.
Step 4
Taste the soup and add in extra cream or lemon juice if desired, then taste and season with salt and pepper as needed. (You may need a generous amount of salt, depending on the brand of broth used.)
Step 5
Serve warm, garnished with fresh chives and black pepper, and enjoy!
Step 6
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Chef's notes
Add cooked chicken, bacon, ham or sausage for additional protein.
Include fresh herbs like rosemary, dill or sage, or dried seasonings such as smoked paprika, ground nutmeg, or cayenne for additional flavor.
Top with croutons, crumbled bacon, or roasted pecans for added texture.
To make it vegan, use olive oil or dairy-free butter for the sauté, then replace the cream with coconut milk. Alternatively, cook and purée a Russet potato along with the other veggies to make the soup creamier.
