Cream Of Celery Soup
Celery is rather controversial, isn't it? Definitely a love it / hate it sitch, there's no indifference lol. If you're a celery lover like I am, save this recipe for soup season! Rich and creamy, flavourful, full of celery, and super simple too!
PREP TIME
15 minutes
COOK TIME
55 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 2 whole2 whole2 whole Yellow Onion, 2 small / 1 large, diced
- 1 whole1 whole1 whole Shallot, diced
- 4 cups4 cups4 cups Celery, sliced
- 3 Tbsp3 Tbsp3 Tbsp All Purpose Flour
- 946 ml946 ml946 ml Plant Based Chickenless Broth - President's Choice
- 1 whole1 whole1 whole Bay Leaf
- 0.75 cup0.75 cup0.75 cup Heavy Whipping Cream
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating (on just about medium heat) the EVOO, butter, garlic, and pepper flakes, in a soup pot OR a large, deep non-stick which is what I used. Once heated, let everything sizzle together for a minute before adding the onion, shallot, celery, and a generous pinch of both salt & cracked pepper. Reduce your heat slightly & cook these veggies for about 20 minutes, stirring often until the veggies have cooked down and are mostly tender. You still want a little bite from the celery.
- Sprinkle in the flour and stir it in to combine. Continue to stir and cook for another 2 minutes to cook out the raw flour flavour. Start pouring in your broth, stirring vigorously as you pour to incorporate the flour properly. Once all of your broth has been added, increase the heat slightly and wat for your soup to come to a boil. Once boiled, stir in the vegeta seasoning, bay leaf, and another pinch of both salt & pepper. Reduce to a simmer, cover, and simmer the soup for 20 - 25 minutes.
- Turn off the heat and pluck out your bay leaf. Ladle 4 scoops of the soup in to a medium sized bowl or container safe for using an immersion blender. Make sure to scoop up a good amount of your celery / onions with it! Puree using an immersion blender and return this to the soup.
- Now, turn off the heat and fold in the whipping cream. Taste your soup and adjust your salt / pepper if needed / desired.
- Serve your bowls with a sprinkle of pepper flakes & cracked pepper, some crispy croutons, and some fresh celery leaves. ENJOY!
Notes
- GARNISH - Black Pepper, Pepper Flakes, Croutons, Celery Leaves
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About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 333 |
| Fat: | 28 g |
| Carbohydrates: | 16 g |
| Protein: | 10 g |
| Cholesterol: | 82 g |
| Sodium: | 1033 mg |
| Fiber: | 2 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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